How much salt do you need? Here are some general guidelines:
- 1 teaspoon per quart for soups and sauces
- 2 teaspoons per pound for boneless raw meat
- 1 teaspoon per 4 cups flour for dough
- 1 teaspoon per two cups liquid for cooked cereal
- 1 teaspoon per 3 cups water for boiled vegetables
- 1 tablespoon per 2 quarts water for pasta [Trowbridge]
Trowbridge, Peggy. “Salt of the earth Information and Recipes.” About Home Cooking. 14 April 2004. <homecooking.about.com/library/weekly/aa042202a.htm> (24 April 2004).