Divide the desired yield by the recipe yield:
Multiply each ingredient quantity by the conversion factor:
conversion factor x old quantity = new quantity In order to do this in the U.S. system, you usually have to convert all weights to ounces and all volumes to fluid ounces. (This is not necessary in the metric system.) Example 1: You have a recipe for 10 portions of Broccoli Mornay requiring 3 lb AP broccoli and 21/2 cups Mornay Sauce. Convert to 15 portions.
48 oz x 1.5 = 72 oz = 4 lb 8 oz Sauce: 2V2cups = 20 fl. oz
20 fl. oz x 1.5 = 30 fl. oz = 3% cups Example 2: You have a recipe for 10 portions of Broccoli Mornay requiring 1,500 grams AP broccoli and 600 mL Mornay Sauce. Convert to 15 portions.
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