| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| white salt | 0.5 | ounces | — | — | — | Eels, to stew |
| white salt | — | — | — | — | Collar of Beef | |
| white salt | 4.0 | pounds | — | — | — | Ham, to cure. No. 6. |
| white salt | 2.0 | ounce | — | — | — | Sausages without skins |
| white salt rubbed | 1.0 | pound | — | — | — | To pot Tongues |
| white salt beat very fine | 1.0 | pint | — | — | — | To pot Beef like Venison |
| white salt | 5.0–6.0 | handfuls | — | — | — | Another Way to season a Col... |
| white salt | handful | — | — | — | To pickle Walnuts White | |
| white salt | — | — | — | — | To pickle Gerkins | |
| white salt | handful | — | — | — | To pickle Cauliflowers | |
| white salt | — | — | — | — | To pickle Grapes | |
| white salt | 0.25 | pound | — | — | — | To pickle Barberries |
| white salt | — | — | — | — | Grapes |