Salt-Rising Bread
From Camp cookery (Milam, for Boy Scouts), 1918
Presented as published in 1918. 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
1410Calories
42 gProtein
298 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1410 kcal
Protein42 g
Carbohydrates298 g
Fiber0.4 g
Sugars0.1 g
Total Fat5.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1178 mg
Potassium526 mg
Calcium76 mg
Iron22 mg
Magnesium105 mg
Phosphorus415 mg
Zinc2.8 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)26 mg
Folate621 mcg
Choline0.8 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 15. The excerpt below is the record exactly as published.
Salt-Rising Bread 1 tablespoon of fresh cornmeal, 3^2 CUP scalded milk or water. Add milk to corn- 55 meal while hot. Keep in a warm place for about 12 hours, or until fermentation begins, indicated by bubbles. Rinse out a bowl or kettle with boiling water, and mix up a stiff batter of about 3 cups of flour with some water, adding Y2 teaspoon of salt.
Cook this with the app: pantry check, scaling, and the assistant.