Salt Raising Bread

Name: Salt Raising Bread
Ingredients: Pour a pint of hot water; one-half tablespoon of salt; one and one-third pints of flour; one quart of hot water; two and one-half quarts of flour

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

5810Calories

173 gProtein

1227 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories5810 kcal

Protein173 g

Carbohydrates1227 g

Fiber0 g

Sugars0 g

Total Fat23 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3574 mg

Potassium2174 mg

Calcium346 mg

Iron89 mg

Magnesium438 mg

Phosphorus1714 mg

Zinc11 mg

Copper2.6 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)15 mg

Riboflavin (B2)7 mg

Niacin (B3)107 mg

Folate2540 mcg

Choline0 mg

Caffeine0 mg

Water1574 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 9. The excerpt below is the record exactly as published.

SALT RAISING BREAD. Pour a pint of hot water in a two-quart pail or pitcher on one-half tablespoon of salt ; when the finger can be held in it, add one and one-third pints of flour ; mix well, and leave the pitcher in a kettle of water, as warm as that used in mix- ing. Keep it at the same temperature until the batter is nearly twice its original bulk (which will be in from five to eight hours). It may be stirred once or twice during the ris- ing. Add to this a sponge'made of one quart of hot water, two and one-half quarts of flour

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