The complete three verses of "Saltin' Bread" (Salt Rising Bread) from Talley is given in thread 29791: Saltin'
The notes by C. K. Wolfe, p. 71, in addition to those given by Masato, state that "Talley was apparently the first to present a black-derived version of this piece, more commonly known as 'Shortenin" Bread.'" It was in the manuscript "Leading Themes Used in Singing Negro Folk Rhymes, Manuscript, ca. 1921, Talley Papers, Fisk University.

As is often the case, Lomax provides no information to verify his statement that "Shortenin' Bread" originated as a "ring game." It does not, as Lomax states, tell "of the longing of the slaves for the good things on their master's table." This is story-teller's invention.
Newman L. White, 1928, in American Negro Folk-Songs, p. 193, says, "I suspect that the 'Shortnin' Bread' song originated with the whites."

Shortnin' bread is made with fine-ground white cornmeal (sometimes with a little flour), usually saturated with lard. Scarborough noted that "saltin' bread" contained bits of bacon or cracklin'. Cracklins are the rind of cured pork, usually shoulder, fried or roasted crisp and dry. Old time southerers, including whites, would snack on strips of cracklin; some still do, saving and preparing the rind from a ham. My wife is one of them. For skillet-fried bread, see the recipes in the thread on corn bread. The Plains and Pueblo Indians and Navajos now make the best frybread, cooked crisp in a pie-shaped round, and usually served dribbled with honey. Usually sold at every gathering. Delicious!