Salt Rising Bread
From The Monmouth Baptist ladies' cook book, 1907
Serves 12
Care should be taken not to use too hot water. Bread must be kept warm until ready for oven.
Presented as published in 1907. 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
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 58. The excerpt below is the record exactly as published.
SALT RISING BREAD. Mrs. San Delong. Scald one heaping tablespoon of corn meal with two tablespoons of new milk. Let rise over night. In the BREAD 121 morning take two-thirds of cup of new milk, one cup of hot water, one-half teaspoon of soda, flour enough to make sponge. Add corn meal, stir well, put in warm place to rise. When very light add one cup of milk, one quart of hot water, one teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.