Salt-Rising Bread
From Twenty lessons in domestic science, 1916
Requires more heat and longer baking time than yeast breads.
Presented as published in 1916. 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
657Calories
33 gProtein
61 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein33 g
Carbohydrates61 g
Fiber0.8 g
Sugars47 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol117 mg
Sodium3879 mg
Potassium1493 mg
Calcium1209 mg
Iron0.2 mg
Magnesium125 mg
Phosphorus1004 mg
Zinc4.2 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A314 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.2 mg
Folate5.9 mcg
Choline175 mg
Caffeine0 mg
Water1097 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 28. The excerpt below is the record exactly as published.
Salt-rising bread requires more heat while in the process of fermen- tation and a much longer time to bake than yeast breads. Method : Stir two tablespoons of corn meal into a half pint of water that has been heated to 130 degrees Fahr. Add one-half teaspoon of salt and mix well. Make this in a tall pitcher ; cover with a dish and surround with water at about 160 degrees Pahr. Keep over night in a warm place. Then warm one quart of milk and to it add one teaspoon of salt and sufficient warm flour to make a heavy batter
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