Halve an ingredient/recipe

[DonnaMarieNJ]

My recipe calls for 1 package and 1 tsp. of unflavored gelatin.

I'd like to halve my recipe - how much gelatin should I use?

The recipe is for a mousse.

Thank you!!!

[Smithy]

That's a rude recipe. What size package is it suggesting? Is the quantity of the package in weight or in volume?

Do you have a kitchen scale that you can use to measure out the total, then reweigh to get half?

[HungryC]

Knox unflavored gelatin is sold in the US in 1/4 ounce envelopes, which is about a tablespoon, by my estimation. So you would use 1 tablespoon plus 1 teaspoon of gelatin, assuming that the original recipe is calling for a 1/4 oz envelope of granulated gelatin.

[DonnaMarieNJ]

So, to halve it I would use 1/2 Tablespoon and 1/2 Teaspoon? The recipe does not indicate what size package.

[Smithy]

Is the package on the box of gelatin? If so, you can assume that it refers to the package in the box. If not, you still need some sort of context - I think - unless Knox gelatin is the default in the USA and the packages are all the same, the way yeast packets seem to be.

1/2 Tbsp +1/2 tsp = 2 tsp, by the way.

[kitwilliams]

to elaborate on smithy's correct answer, three teaspoons equal one tablespoon.

if you halve recipes often, i heartily recommend the purchase of a kitchen scale!

[DonnaMarieNJ]

Thank you, everyone.

I really appreciate your input.

The recipe is not on the gelatin box - it is from a very old issue of Gourmet. I've made it before, and it makes way too much mousse for one person, so rather than waste it, I decided to try halving the recipe. The gelatin is the only part that I didn't know how to halve successfully. I do not want to ruin the recipe.