Salt-Rising Bread
From Statesmen's dishes; and how to cook them, 1890
Be careful not to jar it while rising.
Presented as published in 1890. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2357 mg
Potassium0.5 mg
Calcium100 mg
Iron0 mg
Magnesium20 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1065 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 13. The excerpt below is the record exactly as published.
SALT-RISING BREAD. BY MKS. T. B. STOCKDALE. (Wife of Representative from Mississippi.) £AKE a quart of milk and water, equal por- tions. Stir in flour to make a stiff batter, % that will not run from the spoon, but drops like drop-cake batter. Add a teaspoonful of salt; put it in a warm place; let it stand three or four hours, and then, if water rises on the top, stir in a little more flour. After it rises make up your dough just as you would ordinary bread, using the rising instead of yeast, adding about a gill of milk or water and a little more salt, and lard about the size of an egg
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