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Salt Rising Bread

A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).

A historical recipe

Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

United States. Associated with United States by the book is about Southern US cookery (its title: Dixieland recipes); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Pour one pint of boiling sweet milk over three heaping tablespoonsful of corn meal.
  2. Beat well and set in a warm place all night.
  3. On the morning add to the mixture a pint of warm milk or water, a teaspoonful of sugar, a pint of flour.
  4. Beat well and set in a warm place for about two hours or until it looks spongy.
  5. Then add one teaspoonful of salt, one tablespoonful of lard and enough flour to make a soft dough.
  6. Work fifteen minutes, knead into loaves, let them rise one or two hours, and then bake an hour or longer.