Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Bread Without Yeast - Salt-Rising
From Twentieth century home cook book, 1905
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- one teaspoonful of sugar
- two-thirds teaspoon of salt
- one-half as much saleratus
- one coffee-cup of new milk
- one pint of boiling water
Method
Mix sugar, salt, saleratus, and milk in a pitcher.
Pour boiling water and stir in flour to make a stiff batter.
Keep warm for five hours.
If not foamy, add flour.
Mix with milk and water, salt, and cover with flour to rise again.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 6. The excerpt below is the record exactly as published.
Bread Without Yeast— Salt-Rising. — In the morning set a sponge in a pitcher, by taking one teaspoonful of sugar, two-thirds teaspoon of salt, one-half as much saleratus, and one coffee-cup of new milk. Pour on this one pint of boiling water
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