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Salt Rising Bread
From The farm cook & rule book, 1923
Serves 12
Keep the temperature higher than for ordinary bread.
Presented as published in 1923. 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
60Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein2 g
Carbohydrates9.7 g
Fiber0.2 g
Sugars3.4 g
Total Fat1.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.9 mg
Sodium406 mg
Potassium73 mg
Calcium52 mg
Iron0.4 mg
Magnesium7.7 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate16 mcg
Choline7.7 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 108. The excerpt below is the record exactly as published.
Salt Rising Bread 2 cupfuls milk 2 teaspoonfuls salt ^ cupful cornmeal 2 cupfuls watar 4 teaspoonfuls sugar flour
Cook this with the app: pantry check, scaling, and the assistant.