nut-freeegg-freesoy-freefish-freeshellfish-free
Salt-Rising Bread
From The home cook book, 1905
Serves 3
Keep warm during the process.
Presented as published in 1905. 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
724Calories
21 gProtein
138 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein21 g
Carbohydrates138 g
Fiber0.2 g
Sugars4 g
Total Fat9.7 g
Saturated Fat3.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol14 mg
Sodium816 mg
Potassium358 mg
Calcium135 mg
Iron9.7 mg
Magnesium57 mg
Phosphorus269 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate280 mcg
Choline17 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 126. The excerpt below is the record exactly as published.
SALT-RISING BREAD Scald one cup of fresh milk, and when it is slightly cooled, pour it over two tablespoons of cornmeal in a pitcher. Beat well together, cover the pitcher with a saucer and stand it overnight in a pan or bowl of warm water in a warm place. Next morning add a cup of warm water, one teaspoon of salt, half a teaspoon of soda and flour to make a batter. Set in a pan of warm water and in a warm place till light, which will probably be in two or three hours. Put one quart of flour in a pan, add a tablespoon of lard
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.