Salt-Raised Bread
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Avoid drinks when using salt-raised or yeast bread.
Presented as published in 1909. 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
23Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein0.5 g
Carbohydrates5 g
Fiber0.1 g
Sugars1.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium583 mg
Potassium7.9 mg
Calcium1.4 mg
Iron0.3 mg
Magnesium1.3 mg
Phosphorus5.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8.9 mcg
Choline0.5 mg
Caffeine0 mg
Water0.6 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 8. The excerpt below is the record exactly as published.
SALT-RAISED BREAD. Pour upon a teacupful of milk sufficient boiling water to bring it to blood temperature, about 90 degrees F., — higher temperature will result in failure — add one-fourth teaspoonful each of salt and sugar; stir in one large table- spoonful cornmeal, or graham flour, and two teaspoonfuls wheat flour
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