Salt Rising or Emptings

Ingredients

• Pour a pint of boiling hot water
• half teaspoon of salt
• half teaspoon of sugar
• enough flour to make a stiff batter
• one quart of warm water
• two and a half quarts of flour

Method

1. 1

   Pour boiling water into a bowl with salt and sugar.

2. 2

   When cool enough, add flour to make a stiff batter.

3. 3

   Set in a kettle of warm water until nearly doubled in bulk (5-8 hours).

4. 4

   Add this to a sponge made of warm water and flour, mix well, and leave to rise.

5. 5

   When light, mold into loaves and bake.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 126. The excerpt below is the record exactly as published.

Pour a pint of boiling hot water into a two-quart bowl or pail, on a half teaspoon of salt, half teaspoon of sugar ; when the finger can be held in it, add enough flour to make a stiff batter ; mix well, and set it in a kettle of warm water ; keep it at the same temper- ature until the batter is nearly twice its original bulk, which will be in from five to eight hours. It may be stirred once or twice during the rising. The salt rising, or empting, can be set at night, the kettle being left in a warm oven, and will be risen by morning. Add this to a sponge made of one quart of warm water and two and a half quarts of flour

Cook this with the app: pantry check, scaling, and the assistant.