Salt-Rising Bread
From The Rural cook book, 1907
Serves 8
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 Rural cook book (1907), page 60. The excerpt below is the record exactly as published.
Salt-Ruing Bread. — Dissolve a half teaspoonful of salt in two cupt of scalding: water, and beat in gradually enough flour to make a very soft dough. Beat for 10 minutes, cover and set in a very wann place for eight hours. Now stir a teaspoonful of salt into a pint of lukewarm milk
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