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Date: 2021-07-13 01:41 am (UTC)I mean, yes, the whole can is a lot. I looked it up, and 10 fl. oz. includes 1025 mg of salt, or 42.5% of USRDA.
But that's one can divided across a 10-serving cake, by the recipe. So divide by ten, and that's 4.25% of your USRDA of salt per serving from the soup. That's not a lot.
There's a lot more salt from the quarter teaspoon you add, which is 1.5 grams, or 150mg more per serving. That's where your salt is here.
With them both, you have 150mg table salt+102.5mg tomato soup salt gives a combined 252.5mg, or a combined 10.5% USRDA per serving.
You could try it without any added salt at all and have a pretty reasonable salt-per-serving load, honestly. I don't know how it would taste, but there's certainly nothing wrong with trying.