Cookbook:Seasoned Salt I
| Seasoned Salt I | |
|---|---|
| Category | Spice mix recipes |
| Yield | 2½ cups (520 g/1.1 lb) |
| Time | 2 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 teaspoon (5 g) |
| Servings Per Recipe: | 104 |
| Amount per serving | |
| Calories | 1 |
| Calories from fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1180 mg |
| Total Carbohydrates | 0.2 g |
| Dietary Fiber | 0 g |
| Sugars | 0.1 g |
| Protein | 0 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
Ingredients
[edit | edit source]- 1 cup (300 g/11 oz) salt
- ⅓ cup (50 g/1.8 oz) garlic powder
- ⅓ cup (50 g/1.8 oz) paprika
- ¼ cup (30 g/1.1 oz) celery seed
- ¼ cup (30 g/1.1 oz) dehydrated lemon peel
- 3 tbsp dried rosemary
- 3 tbsp dried parsley
Procedure
[edit | edit source]- Combine all ingredients in an airtight container. Stored in a cool dark place, this will keep indefinitely.