Salt Rising Bread

Ingredients

• two teacupfuls boiling water
• teaspoon salt
• flour enough to make a rather stiff batter
• half a teaspoonful of saleratus
• a spoonful of warm water

Method

1. 1

   Pour boiling water into a dish with salt, cool, stir in flour to make a stiff batter, and let rise overnight.

2. 2

   In the morning, warm it, add dissolved saleratus, and let rise again before baking.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 15. The excerpt below is the record exactly as published.

alt Rising JBread. — Two teacupfuls boiling water poured into a clean sweet dish — use a tin quart can — in which has been placed a teaspoon salt. When cooled ^enough to bear to hold the finger in it, stir in flour enough to make a rather stiff batter, and set it where it will keep warm ; do this night before baking, about seven or eight o'clock in the evening. It will keep warm in the oven till midnight. In the morning set it into a kettle of very warm — not hot water — and with frequent stirring it will soon be warmed through, when about half a teaspoonful of saleratus is moistened or dissolved in a spoonful of warm water

Cook this with the app: pantry check, scaling, and the assistant.