Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of water
- one-half teaspoonful of salt
- one pint
- two tablespoonfuls of com me?
- one tablespoonful of ginger
- one teaspoonful of soda
- one pint of boiling water
- a pinch of salt
- a teaspoonful of sugar
- a pint of boiling water
- six o'clock
- one teaspoonful of sugar
- salt
Directions
The earlier in the morning it is set the better. A most convenient hour is six o'clock. Take one pint of water, one-half teaspoonful of salt and one teaspoonful of sugar ; stir to the thickness of pan-cake batter. The water used should be as warm as the hand can bear. Place the vessel containing this batter into water of the temperature of that first used, and let it stand for three hours. In that time a water will arise to the surface ; then thicken with flour until the batter is as thick as it was in the commencement. Let it stand three hours longer when it will again rise, making a total standing of six hours. Then get what flour you need for your baking, scald about one pint of it, and after it is cool mix the rising together with warm water and mix to a stiffness to knead on a warm board. A great deal of kneading is required. Place the dough in the baking pan, set aside until it rises to twice its original size, and then bake in a quick oven. A careful following of these direc- tions will make the most delicious bread that has ever entered mortal's mouth. If a large baking, the ingredients are to be proportionately increased.
No. 2 — In the evening scald two tablespoonfuls of com me?.l, a pinch of salt and one of sugar, with sweet milk, and set in a warm place till morning ; then scald a teaspoonful of sugar, one of salt, half as much soda, with a pint of boiling water ; add cold water till lukewarm, then put in the mush made the night before and thicken to a batter with flour; put in a close vessel in a kettle of warm water (not too hot), when light, mix stiff, adding a little shortening; mold into loaves. It will soon rise, and will not take as long to bake as yeast bread.
Railroad emptyings is often used for salt rising bread, and some think it rises quicker than the common flour emptyings. This is made by
384 BREAD-MAKING.
taking one tablespoonful of ginger, one teaspoonful of soda, one pint of boiling water ; thicl<en witii coarse flour or middlings ; let it rise and set in a cool place. Use a teaspoonful in a baking of salt-rising bread.