Saltrising Bread
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 9. The excerpt below is the record exactly as published.
SALTRISING BREAD. Take three tablespoons corn meal and scald with three tablespoons of sweet milk, keep warm, where it will get light. Next morning take one-half teaspoon salt, one half teaspoon sugar, one- fourth teaspoim ginger, and one-eighth tea¬ spoon soda. To one pint new milk
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