Adjusting a Recipe

Most recipes yield 4-6 servings. Sometimes you may want to increase the number of servings produced or cut back the number. The easiest way to do this is by the factor method. This method is quite simple and doesn't take much time at all.
You do this by: Dividing the number of portions by the current recipe yield.
EXAMPLE - 32(desired) / 8 (current) = 4
Then you would multiply all the ingredients by 4.

Simple enough, here are some tables that might come in handy as well.

Fluid Measure tsp. Tbs. fluid oz. gill cup pint quart gallon tsp. 1 1/3 1/6 1/24 1/48 - - - Tbs. 3 1 1/2 1/8 1/16 1/32 - - fluid oz. 6 2 1 1/4 1/8 1/16 1/32 - gill 24 8 4 1 1/2 1/4 1/8 1/32 cup 48 16 8 2 1 1/2 1/4 1/16 pint 96 32 16 4 2 1 1/2 1/8 quart 192 64 32 8 4 2 1 1/4 gallon 768 256 128 32 16 8 4 1 firkin 6912 2304 1152 288 144 72 36 9 hogshead 48384 16128 8064 2016 1008 504 252 63

Dry Measure pint quart gallon peck bushel cubic feet pint 1 1/2 1/8 1/16 1/64 0.019445 quart 2 1 1/4 1/8 1/32 0.03889 gallon 8 4 1 1/2 1/8 0.15556 peck 16 8 2 1 1/4 0.31111 bushel 64 32 8 4 1 1.2445 cubic feet 51.428 25.714 6.4285 3.2143 0.80356 1

Happy cooking!!! :)