Many recipes can be cut in half or thirds. Here are some guidelines to help you adapt a larger recipe to a smaller one.
|Reducing the Size of Recipes|
When the recipe says:
To make 1/2 of a recipe
|1/4 cup||2 tablespoons|
|1/3 cup||2 tablespoons + 2 teaspoons|
|1/2 cup||1/4 cup|
|2/3 cup||1/3 cup|
|3/4 cup||6 tablespoons|
|1 cup||1/2 cup|
|1 tablespoon||1-1/2 teaspoons|
|1 teaspoon||1/2 teaspoon|
|1/2 teaspoon||1/4 teaspoon|
|1/4 teaspoon||1/8 teaspoon|
To make 1/3 of a recipe
|1/4 cup||1 tablespoon + 1 teaspoon|
|1/3 cup||1 tablespoon + 2-1/3 teaspoons (or|
round to 1 tablespoon + 2-1/4
|1/2 cup||2 tablespoons + 2 teaspoons|
|2/3 cup||3 tablespoons + 1-1/2 teaspoons|
|3/4 cup||1/4 cup|
|1 cup||1/3 cup|
|1 tablespoon||1 teaspoon|
|1 teaspoon||Generous 1/4 teaspoon|
|1/2 teaspoon||Scant 1/4 teaspoon|
|1/4 teaspoon||Scant 1/8 teaspoon|
- It may be easier to make the entire recipe for baked goods and freeze half.
- When reducing recipes, you may need to use smaller saucepans, skillets and baking pans. The time for baking smaller amounts of food may be less.
- The standard size egg for recipes is the large egg. To halve an egg, break it, mix it together with a fork and use 2 tablespoons. Refrigerate the rest and use in an omelet or scrambled eggs within two days.
- A 9 x 2 x 13-inch pan holds 14 to 15 cups; when halving a recipe use a square 8 x 8 x 2-inch pan or a round 9 x 2-inch pan. When using a different pan size, try and keep the depth of food the same. Reduce the oven temperature by 25 degrees F when substituting a glass pan for a metal one.
Two Web sites that let you adjust their recipes to smaller serving sizes are:
To help divide recipes, remember:
- 1 cup = 16 tablespoons
- 1 tablespoon = 3 teaspoons
- 1 cup = 8 fluid ounces
- 1 fluid ounce = 2 tablespoons
- 1 pound = 16 ounces (weight)
- 1 pint = 2 cups
- 2 pints = 1 quart
- 1 quart = 2 pints