Salt-Rising Bread
From The universal cookery book, 1887
This bread is favored in the Valley of Virginia and Maryland.
Presented as published in 1887. 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
522Calories
23 gProtein
71 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein23 g
Carbohydrates71 g
Fiber0 g
Sugars23 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1353 mg
Potassium817 mg
Calcium612 mg
Iron3.5 mg
Magnesium75 mg
Phosphorus560 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)4.7 mg
Folate100 mcg
Choline87 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 58. The excerpt below is the record exactly as published.
Salt-Rising Bread. Put half a teaspoonful of salt in half a teacupful of flour ; pour on boiling water ; work it well very stiff ; put this where it will keep warm all night ; next morning take a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.