Salt-rising Bread
A historical recipe from A friend in the kitchen, by Colcord, Anna L. (Anna Letitia) (1899).
A historical recipe
A friend in the kitchen: or, What to cook and how to cook it, by Colcord, Anna L. (Anna Letitia) (1899). Project Gutenberg eBook #61451.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From A friend in the kitchen, by Colcord, Anna L. (Anna Letitia) (1899). Digitised by Project Gutenberg, eBook #61451 (https://www.gutenberg.org/ebooks/61451). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 3 ingredients
- a half pint of warm water
- a teaspoonful each of salt
- a pint of warm milk
Method
- Take a small pitcher and put into it a half pint of warm water, a teaspoonful each of salt and sugar, then stir in flour enough to make a medium-thick batter.
- Set the pitcher in a kettle of warm water to rise.
- It should be kept warm all the time, not hot, for if it is scalded, it will never rise.
- When light, stir in a pint of warm milk or water and enough warm flour to make a soft dough.
- Knead it, form into a loaf, place in the pan, set to rise in a warm place, and bake as soon as light.
Plating
The plating picture will go here.
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