Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Salt Rising Bread
From The New century cook book, 1899
Serves 2
Recipe by 'Grandma' Dugan.
A modern interpretation · AI-generated from the original record
Ingredients
- a teacup of fresh milk
- a small teacup of corn meal
- one pint warm water
- a teaspoonful of salt
- about the same of sugar
- enough warm water or sweet milk and water as will make two or three loaves of bread
Method
Boil milk, stir in corn meal and salt, and set aside overnight.
In the morning, mix warm water, salt, sugar, and enough flour to make a thick batter.
Add the mush from the night before, keep warm until it rises.
Mix in sifted flour, add water or milk to make dough, let rise again, knead, and bake.
Nutrition per serving
534Calories
15 gProtein
100 gCarbs
7 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 2. The excerpt below is the record exactly as published.
Salt Rising Bread — (Fine). At night, let a teacup of fresh milk come to a boil, stir in a small teacup of corn meal, while hot, with a little salt, and set away until morning, where it will not get too cold. Then take one pint warm water, put in a teaspoonful of salt and about the same of sugar, stir in enough flour to make a thick batter and add the mush set the night before. Set the vessel in a pan of warm water and keep warm until it rises. Sift the flour well, mix the risen yeast in, and add as much warm water or sweet milk and water as will make two or three loaves of bread
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