Modern Sally Lunn

Ingredients

• Six ounces of flour
• a quarter of an ounce of German yeast
• two yolks of eggs
• a gill of cream
• two ounces of butter
• a pound of flour
• half an ounce of baking powder
• a saltspoonful of salt
• two well-beaten eggs
• milk enough to make it a thick batter

Method

1. 1

   Rub two ounces of butter into a pound of flour with half an ounce of baking powder and a saltspoonful of salt.

2. 2

   Make into dough by first mixing in two well-beaten eggs, and then milk enough to make it a thick batter.

3. 3

   Pour into hot buttered muffin rings two and a half inches deep, but only fill them half full.

4. 4

   Set them to rise by the fire on a baking tin; when well risen brush over the surfaces with a little milk, and bake in a quick oven for a quarter of an hour.

5. 5

   Cut in four, toast, butter, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 374. The excerpt below is the record exactly as published.

Modern Sally Lunn. — Six ounces of flour, a quarter of an ounce of German yeast, two yolks of eggs, a gill of cream, two ounces of butter, all worked together for a few minutes till it is a light dough. Or rub two ounces of butter into a pound of flour with half an ounce of baking powder and a saltspoonful of salt. Make into dough by first mixing in two well-beaten eggs, and then milk enough to make it a thick batter

Cook this with the app: pantry check, scaling, and the assistant.