SALT PORTIONS (SALLYE)

Name: SALT PORTIONS (SALLYE)
Yield: 0
Cuisine: American
Ingredients: suggested salt portions

By sallye bates
@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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Method:

No-Cook or Other

Ingredients

·

suggested salt portions
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How to Make SALT PORTIONS (SALLYE)

Step-by-Step

SALAD VEGETABLES - need no salting as salt is in the dressing
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

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About SALT PORTIONS (SALLYE)

Course/Dish: Other Non-Edibles

Main Ingredient: Non-Edible or Other

Regional Style: American

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