SALT PORTIONS (SALLYE)

Name: SALT PORTIONS (SALLYE)
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

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suggested salt portions

How to Make SALT PORTIONS (SALLYE)

Step-by-Step

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

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