Salt-rising Bread

Name: Salt-rising Bread
Ingredients: I CUP MILK; 7 TABLESPOONS CORN MEAL; I TABLESPOON BROWN SUGAR; I TEASPOON SALT; 2 CUPS SIFTED WHEAT FLOUR; 2 TABLESPOONS BROWN SUGAR; 2 CUPS LUKEWARM WATER; 3 TABLESPOONS MELTED SHORTENING

From Cooking with wholegrains, 1947

Presented as published in 1947. 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

1820Calories

40 gProtein

300 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1820 kcal

Protein40 g

Carbohydrates300 g

Fiber2.7 g

Sugars53 g

Total Fat52 g

Saturated Fat14 g

Monounsaturated Fat18 g

Polyunsaturated Fat12 g

Omega-30.8 g

Cholesterol29 mg

Sodium2458 mg

Potassium859 mg

Calcium433 mg

Iron15 mg

Magnesium131 mg

Phosphorus587 mg

Zinc3.3 mg

Copper0.5 mg

Manganese2.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A86 mcg

Vitamin E2.6 mg

Vitamin K21 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate422 mcg

Choline50 mg

Caffeine0 mg

Water721 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 8. The excerpt below is the record exactly as published.

Salt-rising Bread I CUP MILK 7 TABLESPOONS CORN MEAL _ I TABLESPOON BROWN SUGAR I TEASPOON SALT Scald the milk and add the sugar, corn meal and salt. Put in a covered jar and place in a dish of water as hot as the hand can bear. Keep in a warm place overnight. By morning the mixture should show fermentation and gas can be heard to escape. Then add 20 COOKING WITH WHOLEGRAINS 2 CUPS SIFTED WHEAT FLOUR 2 TABLESPOONS BROWN SUGAR 2 CUPS LUKEWARM WATER 3 TABLESPOONS MELTED SHORTEN- IN

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