Salt-rising Bread
From Camp cookery (Kephart), 1910
They must be baked as soon as this second rising takes place.
Presented as published in 1910. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1185 mg
Potassium0.2 mg
Calcium15 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus0 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 52. The excerpt below is the record exactly as published.
Salt-rising Bread. — This smells to heaven while it is fermenting, but is a welcome change after a long diet of baking-powder breadstuffs. For a baking of two or three loaves take about a pint of moderately warm water (a pleasant heat to the hand) and stir into it as much flour as will make a good batter, not too thick. Add to this one-half teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.