A recipe that serves four is no use when six people are coming. Type how many servings the recipe makes, how many you actually need, then paste the ingredient list straight from the page you are cooking from. Every line that starts with an amount is multiplied for you and written back as a normal kitchen fraction — 1 1/2 cups becomes 2 1/4 cups, not 2.25. Mixed numbers, ranges like “2 to 3”, and unicode halves and quarters are all understood, and lines with no amount (“salt to taste”) are left alone.
How it works: each amount is multiplied by the scale factor, which is servings you want ÷ servings the recipe makes (4 → 6 is ×1.5). The result is snapped to the nearest practical fraction — halves, thirds, quarters and eighths — and anything that does not land close to one is shown as a decimal instead. Cooking and baking are not linear, though: times, pan sizes and strong ingredients (salt, baking soda, yeast, chilli) do not scale in a straight line, so use about three quarters of the scaled amount for those and taste as you go.