Sally Lunn
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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 new home cook book (1896), page 120. The excerpt below is the record exactly as published.
Sally Lunn, hot with butter. SALLY LUNK Mrs. J. H. Brown. One quart of warm milk, one-half cup of butter, one of sugar, five eggs and one cup of yeast ; flour enough for stifl" batter
Cook this with the app: pantry check, scaling, and the assistant.