SC - Bratwurst - Sabine Welserin style

[Deborah J Schumacher]

In a message dated 1/5/99 3:19:23 PM Eastern Standard Time, Mordonna22 at aol.com
writes:

<< I have a question or two - to start with, where did period cooks get their 
 >  salt from?  >>

Food in History has extensive information on salt ming including descriptions
of mines, trade routes, etc. Salt really was no different in the MA than it is
now except for the exclusion of iodine and anti-caking agents. However, that
is nopt a real problem since a few grains of wheat or rice in the salt shaker
will eliminate caking.

Ras
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