Salt Rising Bread
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 65. The excerpt below is the record exactly as published.
Salt Rising Bread. Sift some flour in a bread pan, make a cavity in the center, and stir in slowly a quart of boiling water. Cool and thin the scalded mass with a quart of milk; add a Cottage Loaf. tablespoouful of salt,
Cook this with the app: pantry check, scaling, and the assistant.