Salt Bread
From Bread, cakes, and biscuits, 1902
This dough must be kept warmer than ordinary yeast dough.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 25. The excerpt below is the record exactly as published.
Salt Bread. — Make a thick batter with fine flour and a pint of scalding water, then add half a teaspoonful of salt, and beat it till quite smooth and full of air bubbles. Now cover it closely, stand it in a pan of warm water, and keep it in a warm place till the next morning. Next day scald a pint of milk, and set it aside until it is tepid, then add a teaspoonful of salt and enough flour to make a batter that will drop, but not pour, from the spoon
Cook this with the app: pantry check, scaling, and the assistant.