Salt Rising Bread

Name: Salt Rising Bread
Ingredients: Pour half pint boiling water; two tablespoonfuls of corn meal; a pinch of salt; half pint fresh milk

From The Elm City cook book, 1896

Presented as published in 1896. 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

394Calories

13 gProtein

65 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories394 kcal

Protein13 g

Carbohydrates65 g

Fiber3.4 g

Sugars12 g

Total Fat9.3 g

Saturated Fat4.8 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol29 mg

Sodium631 mg

Potassium457 mg

Calcium452 mg

Iron16 mg

Magnesium49 mg

Phosphorus299 mg

Zinc1.4 mg

Copper0 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.4 mg

Folate70 mcg

Choline51 mg

Caffeine0 mg

Water409 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 2. The excerpt below is the record exactly as published.

SALT RISING BREAD. Pour half pint boiling water on two tablespoonfuls of corn meal, add a pinch of salt. Let it stand ten minutes, then stir in two tablespoonfuls flour, and set in a warm place to rise over night. In the morning add half pint fresh milk

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