Salt Rising Bread

Name: Salt Rising Bread
Ingredients: 2 thirds pint milk; 2 tablespoons corn meal; 1 teaspoon salt; 1 tablespoon lard; 1 tablespoon white sugar

From The Federation cook book, 1910

Tested recipe.

Presented as published in 1910. 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

440Calories

12 gProtein

43 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories440 kcal

Protein12 g

Carbohydrates43 g

Fiber0.8 g

Sugars29 g

Total Fat24 g

Saturated Fat11 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol52 mg

Sodium2459 mg

Potassium518 mg

Calcium404 mg

Iron0.2 mg

Magnesium45 mg

Phosphorus349 mg

Zinc1.5 mg

Copper0 mg

Manganese0 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A107 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate5.9 mcg

Choline67 mg

Caffeine0 mg

Water290 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 9. The excerpt below is the record exactly as published.

Salt Rising Bread 2 thirds pint milk 2 tablespoons corn meal 1 teaspoon salt 1 tablespoon lard 1 tablespoon white sugar

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