Salt Rising Bread

Name: Salt Rising Bread
Ingredients: Pour one pint of boiling sweet milk; three heaping tablcspoonsful of corn meal; a pint of warm milk or water; a teaspoonful of sugar; a pint of flour; one teaspoonful of salt; one tablespoonful of lard

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

1166Calories

29 gProtein

221 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories1166 kcal

Protein29 g

Carbohydrates221 g

Fiber1.1 g

Sugars4.7 g

Total Fat18 g

Saturated Fat5.4 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat1.8 g

Cholesterol13 mg

Sodium2354 mg

Potassium388 mg

Calcium64 mg

Iron14 mg

Magnesium81 mg

Phosphorus300 mg

Zinc2 mg

Copper0.5 mg

Manganese2 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A3.2 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate410 mcg

Choline9.3 mg

Caffeine0 mg

Water501 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 5. The excerpt below is the record exactly as published.

SALT RISING BREAD Pour one pint of boiling sweet milk over three heaping tablcspoonsful of corn meal. Beat well and set in a warm place all night. On the morning add to the mixture a pint of warm milk or water, a teaspoonful of sugar, a pint of flour. Beat well and set in a warm place for aobut two hours or until it looks spongy. Then add one teaspoonful of salt, one tablespoonful of lard

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