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SALT, PEPPER & SPICES: Use a scant half of the original amount when measuring seasonings for a recipe you cut in half, then adjust seasonings to taste. Let the bubbles settle, then measure out two tablespoons. EGGS: If the cut recipe requires less than one large egg, beat the egg until the yolk and white are blended. Step 2: Multiply all ingredients in the recipe by the conversion number (in this case. Step 1: Divide the new amount by the old (for example, 3 ÷ 8=.375) Example: The recipe makes eight cups of spaghetti sauce, but you only want to make three cups.

Want to cut by more than half? If you know the end weight or quantity of a recipe you want to cut, you can also scale the ingredients using a simple conversion calculation.

To cut the recipe in half, you should weigh out 2.12 ounces of flour. For example, one cup of flour weighs approximately 4.25 ounces. Measuring by weight is more accurate than measuring by volume. (1 1/2 tsp.) When you're baking or preparing any dish that requires more precision to cook properly, you might have to convert the recipe based on the weight of the ingredients. (Be sure you're using liquid and dry measuring cups for the appropriate ingredients.) ORIGINAL (HALF) 1 cup (1/2 cup)3/4 cup (1/4 cup + 2 Tbl.) 2/3 cup (1/3 cup) 1/2 cup (1/4 cup) 1/3 cup (2 Tbl. Example: If the recipe calls for one cup of a liquid or dry ingredient, reduce the amount to a half cup. A:The simplest method - reducing all ingredients by half - works for most recipes, particularly ones that don't require much precision or chemistry, like soups, stews, casseroles, and simple sauces.