Salt, moderately used, especially with flesh, fish, butter, and cheese, is very beneficial, as it naturally stimulates weak or disordered stomachs, and checks fermentations. But if it be immoderately used it has a contrary effect. Very little salt should be used with vegetable food of the grain or seed kind; for the less salt that is put to it the milder, cooler, pleasanter, and easier of digestion it will be. Salt excites the appetite, assists the stomach in digesting crude phlegmatic substances, is cleansing, and prevents putrefaction; but if too much used, it heats and dries the blood and natural moisture. It is best for phlegmatic, cold, and moist stomachs; and most injurious to hot, lean bodies.
Salt-petre is particularly bad for bilious persons.
Take a pint of milk, four dessert-spoonfuls of flour, a little suet, shred fine, four eggs, salt, and pounded ginger; mix first the eggs and milk, then add the flour, etc.; put more flour, if necessary, to give it consistence; tie your pudding in a buttered cloth, and boil it two hours.