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Salt Rising Bread
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Presented as published in 1913. 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
37Calories
2 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein2 g
Carbohydrates2.8 g
Fiber0 g
Sugars2.9 g
Total Fat1.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium170 mg
Potassium91 mg
Calcium81 mg
Iron0 mg
Magnesium8.4 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 67. The excerpt below is the record exactly as published.
Salt Rising Bread. Add to 1 pint scalding water enough flour to make a thick batter; add )/2 teaspoon of salt and beat until smooth and full of bubbles; cover closely, stand in pan of warm water and keep in a warm place over night. In the morning scald 1 pint of milk
Cook this with the app: pantry check, scaling, and the assistant.