University of Nebraska Cooperative Extension in Lancaster County
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Helping you prepare healthy foods in a hurry

Alice Henneman, MS, Registered Dietitian and Extension Educator
University of Nebraska Cooperative Extension in Lancaster County

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Reducing the Size of Recipes

(For a one-page PDF copy of this article, click HERE.)

Many recipes can be cut in half or thirds. Here are some guidelines to help you adapt a larger recipe to a smaller one.

When the recipe says:
Reduce to:
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
1/8 teaspoon Dash
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 teaspoons)
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
1/8 teaspoon Dash

  1. It may be easier to make the entire recipe for baked goods and freeze half.

  2. 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.

  3. 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.

  4. 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.

    5. Two Web sites that let you adjust their recipes to smaller serving sizes are:

  5. 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

 

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Developed By:

Alice C. Henneman, MS, RD
Extension Educator
University of Nebraska
Cooperative Extension in Lancaster County

Fax: (402) 441-7148
Phone: (402) 441-7180
E-Mail: ahenneman1@unl.edu
Web site: lancaster.unl.edu/food

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Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska Cooperative Extension. Nor is criticism implied of products not mentioned.

For more information about preparing healthy meals, contact your local University of Nebraska Cooperative Extension Office; for the location of the office nearest you, click here. For a listing of Cooperative Extension Offices throughout the United States, click here.

Address: 444 Cherrycreek Road, Lincoln, NE 68528-1507, Phone: 402-441-7180

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