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 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.
• When using a different pan size, try and keep the depth of food the same.
• If halving a recipe:
  • Use an 8x8 or 9” round pan if the recipe calls for 9x13.
  • Use an 8x5” loaf pan if the recipe calls for 8x8 or 9” round pan.
  • Use 3x5 loaf pan if the recipe calls for 8x5 loaf pan
• 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
• The time for baking smaller amounts of food may be less. Rely on visual clues and start checking for doneness early.

• Reduce the oven temperature by 25°F when substituting a glass pan for a metal one.

   

This article was originally written by Alice Henneman. It was reviewed and updated in 2026 by Mary Kasten, UNMC Professional Student of Dietetics.