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Salt-rising Bread
From Virginia Cookery-book, 1884
Serves 1
A favorite bread in Virginia and Maryland.
Presented as published in 1884. 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
613Calories
25 gProtein
90 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein25 g
Carbohydrates90 g
Fiber0 g
Sugars23 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium2521 mg
Potassium851 mg
Calcium618 mg
Iron4.9 mg
Magnesium82 mg
Phosphorus587 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.4 mg
Folate140 mcg
Choline87 mg
Caffeine0 mg
Water463 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 14. The excerpt below is the record exactly as published.
Salt-bising Bread. Put half a teaspoonful of salt in half a teacupful of flour ; pour on boiling water ; work it well very stiff ; put this where it will keep warm all night ; next morning take a pint of milk, warm water, and as much salt as before ; mix in flour till you make a good muffin batter
Cook this with the app: pantry check, scaling, and the assistant.