Aunt Virginia's Sally Lunn
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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 Aunts' Cook Book (1922) by [name missing], page 3. The excerpt below is the record exactly as published.
Aunt Virginia's Sally Lunn 1 quart of sifted flour 3 tablespoons of sugar 1 heaping teaspoon of bak- 5 whites of eggs ing powder, sifted in the flour 3 yolks beaten separately Piece of butter size of goose 1 cup of milk
Cook this with the app: pantry check, scaling, and the assistant.