nut-freesoy-freefish-freeshellfish-free
Salt Rising Bread
From The new Annie Dennis cook book, 1905
Serves 20
Dough must never be stiff.
Presented as published in 1905. 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
715Calories
10 gProtein
68 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories715 kcal
Protein9.6 g
Carbohydrates68 g
Fiber0 g
Sugars0 g
Total Fat45 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat4.9 g
Cholesterol41 mg
Sodium60 mg
Potassium120 mg
Calcium17 mg
Iron4.9 mg
Magnesium23 mg
Phosphorus95 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate140 mcg
Choline22 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 38. The excerpt below is the record exactly as published.
Salt Rising Bread Scald one teacupful of sweet milk; stir in half a level teaspoonful of salt and a heaping teaspoonful of corn meal. Put in a warm place to stay over night. Next morning stir into this a light pint of flour, using a little warm water to make the yeast the consistency of cake batter. Let this rise. This should not take more than an hour and a half. Sift six pints of flour. Reserve one quart of this to work up with. Work into the rest of the flour lard the size of a hen egg
Cook this with the app: pantry check, scaling, and the assistant.