salt portions (sallye)
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.
prep time
cook time
method
No-Cook or Other
yield
Ingredients
- - suggested salt portions
How To Make salt portions (sallye)
-
Step 1SALAD VEGETABLES - need no salting as salt is in the dressing
-
Step 2FISH - use 1/2 teaspoon per pound
-
Step 3MEAT WITH BONE - use 1/2 teaspoon per pound MEAT WITHOUT BONE - use 1 teaspoon per pound
-
Step 4POTATOES - use 1 teaspoon per quart of water
-
Step 5SPAGHETTI, MACARONI, NOODLES - use 1 teaspoon per quart of water
-
Step 6FRESH 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Non-Edibles
Ingredient:
Non-Edible or Other
Method:
No-Cook or Other
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes