Reducing the Size of Recipes

Many recipes can be cut in half or thirds. Use the following measurements if you would like to make 1/2 or 1/3 of a recipe.

Tips for Adapting Recipes

• 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 to four days.
• A 9 x 13-inch pan holds 14 to 15 cups; when halving a recipe use a square 8 x 8-inch pan or a round 9-inch pan. When using a different pan size, try and keep the depth of food the same.
• Reduce the oven temperature by 25°F when substituting a glass pan for a metal one.
• 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