Convert a whole recipe
Paste an entire ingredient list and get every line back in grams at once, using each ingredient’s own density rather than one blanket conversion. 48 ingredients recognised, fractions understood, and you can scale the whole thing up or down while you are here. Nothing you paste leaves your browser.
Your recipe stays in your browser. Nothing is uploaded, nothing is stored, and there is no request to any server while you type.
Why convert the whole list at once
Because that is how anybody actually meets this problem. Nobody stands in a kitchen wanting to know what one cup of flour weighs in isolation; they have found a recipe written in cups, they own a scale, and they have eight lines to get through before they can start. Doing that one ingredient at a time through a single-value converter takes eight round trips and gives eight chances to lose your place.
It also matters more than it looks, because the error you are trying to escape compounds. A cup of flour measured by scooping rather than spooning can come out twenty percent heavy. In a recipe with flour, sugar, butter and cocoa all measured that way, the ratios between them drift in different directions at once, which is why a cake made by volume can be noticeably different from the same recipe made by weight. Converting the list in one pass keeps every line on the same basis.
Scaling, and the reason halving is the hard one
Doubling a recipe by volume is annoying but survivable. Halving is where it breaks: half of three quarters of a cup is three eighths of a cup, and there is no such thing in a standard cup set, so people round to a third or a half and quietly change the recipe. In grams the same operation is just division, and nothing gets rounded to whatever measure happens to be in the drawer.
Lines already written in grams or ounces are scaled too, and left in their own units rather than converted for the sake of it.
What it will not do
It will not guess. If a line names something we have no published density for, it comes back exactly as you wrote it, flagged, with the reason. That is a deliberate trade: a line you have to handle yourself costs you thirty seconds, and a line converted with a made-up density costs you the bake. The same principle runs through the whole site and is set out on the methodology page.
It also does not read instructions, only ingredient lines. Paste the ingredients and leave the method behind.
Frequently asked questions
Is my recipe uploaded anywhere?
No. The parsing and the conversion both happen in your browser, in JavaScript, on your device. There is no server call while you type and nothing is stored. You can confirm it by opening your browser's network tab and watching it stay empty.
What happens to a line it cannot read?
It comes back untouched and marked as not converted, with the reason. A converter that silently drops or guesses a line is worse than useless in a kitchen, because you will not notice until the dough is wrong.
Can it scale a recipe up or down?
Yes. Pick a multiplier and every quantity scales with it, including the lines that were already in grams. Halving a recipe is where volume measuring falls apart worst, since half of three quarters of a cup is not a measure any cup set has.
Which formats does it understand?
Whole numbers, decimals with either a dot or a comma, plain fractions like 1/2, mixed numbers like 1 1/2, and unicode fractions like ½. Units can be written out or abbreviated, singular or plural. Trailing notes such as 'sifted' or 'at room temperature' are kept on the line.
Densities last verified . Spotted a value that looks off? Tell us.