SALT PORTIONS (SALLYE)

1
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.

Rating:

★★★★★ 1 vote

Comments:
Method:
No-Cook or Other

Ingredients

How to Make SALT PORTIONS (SALLYE)

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

Printable Recipe Card

About SALT PORTIONS (SALLYE)

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




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