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Salt Rising Bread
From Superior cook book, 1905
Serves 3
This recipe is attributed to Mrs. A. H. D.
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
120Calories
3 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein2.9 g
Carbohydrates26 g
Fiber2 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium359 mg
Potassium52 mg
Calcium102 mg
Iron11 mg
Magnesium10 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate67 mcg
Choline4.4 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 44. The excerpt below is the record exactly as published.
Salt Rising Bread. \ howl hair Full .il- lukewarm water, thicken with D-uisuiaiTs T.est I'ateiit Ihmr and a tcaspoonful or railroad yeast; ].ut in a warm place to rise; Nvlien light take _, pint of boiling water and cool with 1 idnt .d" sweet milk, a pmeh of salt and poui m yeast and make a tliiek batter: put in a warm place. A\ hen light nux into loaves. This nuikes M loaves. Bake in a dewel h'angv. Mus. A. 11. l>AK»hU. Salt Rising Bread. First take a cup of warm milk, a pinch <.f sal
Cook this with the app: pantry check, scaling, and the assistant.