Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Salt-Rising Bread
From Buckeye cookery, 1892
Serves 12
Using coarse flour or 'shorts' helps ensure rising.
A modern interpretation · AI-generated from the original record
Ingredients
- a pint of warm water
- a tea-spoon of salt
- a pint of milk
- a pint of boiling water
Method
Stir warm water and salt to make a thick batter.
Set in warm water to rise for 2-4 hours.
When nearly light, mix with milk and boiling water, cool to milk-warm, and stir in the rising.
Let rise again for 2-4 hours.
Nutrition per serving
54Calories
2 gProtein
8 gCarbs
1 gFat
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 12. The excerpt below is the record exactly as published.
tea-spoon of salt, enough flour and water to — oe make ‘sufficient sponge, and one tea- “cup of yeast; let stand until p _ morning, and then prepare the bread as in summer. ‘Thisis more __ - : convenient to make in winter, since a hot fire is needed to heat the — milk. —Mrs. D. Buaton, SaLt-Risinc Breap. Me The Neen for this bread is prepared thus: Take a pint of warm : -water—about 90°—(if a little too hot defeat is certain) in a per- . a _ keetly clean bowl and stir upa thick batter, adding only a tea-spoon a of salt; a thorough beating of the batter is important. Set in a- ae _ pan of warm water to secure uniformity of temperature, and in ss two to four hours it will begin to rise. The rising is much more ie e __ sure if coarse flour or “shorts” is used instead of fine flour. ‘- When your ‘‘rising” is nearly light enough, take a pint of milk and a pint of boiling water
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