Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Salt Rising Bread
From The new practical housekeeping, 1890
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- two teacupfuls boiling water
- teaspoon salt
- flour enough to make a rather stiff batter
- half a teaspoonful of saleratus
- a spoonful of warm water
Method
Pour boiling water into a dish with salt, cool, stir in flour to make a stiff batter, and let rise overnight.
In the morning, warm it, add dissolved saleratus, and let rise again before baking.
Nutrition per serving
16Calories
0 gProtein
3 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 15. The excerpt below is the record exactly as published.
alt Rising JBread. — Two teacupfuls boiling water poured into a clean sweet dish — use a tin quart can — in which has been placed a teaspoon salt. When cooled ^enough to bear to hold the finger in it, stir in flour enough to make a rather stiff batter, and set it where it will keep warm ; do this night before baking, about seven or eight o'clock in the evening. It will keep warm in the oven till midnight. In the morning set it into a kettle of very warm — not hot water — and with frequent stirring it will soon be warmed through, when about half a teaspoonful of saleratus is moistened or dissolved in a spoonful of warm water
Cook this with the app: pantry check, scaling, and the assistant.