5ally Lunn
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 5
This cake should be torn apart, not cut.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 47. The excerpt below is the record exactly as published.
5ally Lunn, — Warm one-half cupful of butter in a pint of milk ; add a teaspoonful of salt, a tablespoonful of sugar, and two quarts of flour. Beat thoroughly, and while the mixture is warm, add four well-beaten eggs, and, lastly, four tablespoonfuls of yeast, which beat in well. Set it to rise over night in a buttered dish. In the morn- ing, dissolve half a teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.