Salt or Milk Rising for Bread
From La cuisine creole, 1885
This bread is gentle on the stomach.
Presented as published in 1885. 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
Nutrition per serving
350Calories
7 gProtein
76 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories350 kcal
Protein7.5 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium3414 mg
Potassium131 mg
Calcium311 mg
Iron32 mg
Magnesium31 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Caffeine0 mg
Water621 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 51. The excerpt below is the record exactly as published.
a pint of new milk^ warm from the eow if pos- sible. Put in a teasi)oonf ul of sait, and thicken it with flour to the consistency of batter cakes. Set this in a warm place to rise, and make your biscuit op bread up with it, and some new milk, or milk and water warmed together. SALT^ OE MILK^ RISING FOE BEEAD^ AND HOW TO BAKB IT. Take a pint of new milk, stir in nearly a pint of boiling water, then sait it with a teaspoonf ul of fine sait ; thicken this with flour enough to make a thick batter. Set it in a warm place to rise, and it is ready to mix into bread. Mix the yeast in a soft dough with fine fiour, a little lard, and a cup of water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.