This is impossible for most ingredients because many ingredients (flour, oil, or almost all such ingredients) vary considerably depending on packing, compositio

This is impossible for most ingredients because many ingredients (flour, oil, or almost all such ingredients) vary considerably depending on packing, composition, and a whole host of other factors, and, also, not all recipes need to be scaled by mass. If you see a recipe involving flour and it uses volume, it is trash, will not be reproducible. All serious baking is done by mass and mass only, except for glazes / coatings and/or if a very specific product / brand is specified. EDIT: as another commenter here noted, yeast also does not scale linearly (obviously) except in special cases. Also, oils in general should be measured neither by volume nor by mass, but relative to what they need to coat / submerge (be that an ingredient, a cooking surface, or some combination of the two), or, for deep-frying, based on the amount needed to not drop temperature too significantly for whatever batch you are frying. That is, much cooking is about surface areas of your ingredients.