SALT PORTIONS (SALLYE)

sallye bates

By
@grandedame

I found this in an old recipe book I have, and it looks pretty right to me

These are approximate measurements, and should be adjusted according to individual taste.


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Method:

No-Cook or Other

Ingredients

suggested salt portions

Directions Step-By-Step

1
FISH - use 1/2 teaspoon per pound
MEAT WITH BONE - use 1/2 teaspoon per pound
MEAT WITHOUT BONE - use 1 teaspoon per pound
POTATOES - use 1 teaspoon per quart of water
SPAGHETTI, MACARONI, NOODLES - use 1 teaspoon per quart of water
FRESH VEGETABLES - use 1/4 teaspoon per cup of water
FROZEN VEGETABLES - use 1/4 teaspoon per cup of water
CANNED VEGETABLES - already salted, adjust to taste
2
SALAD VEGETABLES - need no salting as salt is in the dressing

About this Recipe

Course/Dish: Other Non-Edibles
Main Ingredient: Non-Edible or Other
Regional Style: American