Sally Lunn

Ingredients

• One quart of flour sifted
• 1 kitchen spoon of butter
• 1 kitchen spoon of lard
• 1 even teaspoon salt
• 3 tablespoons of sugar
• 2 eggs

Method

1. 1

   Beat eggs, stir into flour, add yeast, and mix well.

2. 2

   Set to rise, roll out, and place in greased pan.

3. 3

   Grease layers and top, let rise again, and bake until chestnut brown.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 62. The excerpt below is the record exactly as published.

Sally Lunn Without Yeast. Beat 3 eggs separately ; 2 pints of flour, 1 tablespoon of butter, 2 teaspoons of cream* of tartar, 1 teaspoon of soda, use sweet milk, make a batter and bake quickly. Busk. One and one-half pints of flour (sifted), 1 tablespoon of but- ter, a small piece of lard, 1 egg well beaten, a little nutmeg, half a teacup of granulated sugar ; add these to flour, then % of a cup of yeast. Stir lightly with a spoon in the beginning, then work wfth the hand, and if necessary add a little more flour. Mix a little flour and butter to rub on the top; put in pan and set to rise about 11 o'clock a. m. Yeast. Boil 1 good-sized potato until well done, then put in a bowl and mash thoroughly, add 3 kiichen spoons of flour and enough hot po- tato water to make a smooth batter. Set aside to cool, add 1 cake of yeast after dissolving it in cold water. Set in a warm place to rise. Rolls. One quart of flour sifted, 1 tablespoon of lard, 1 teaspoon of sugar, 1 teacup of yeast, enough water to make of good consistency. Put in a bucket ; cover with top and allow it to rise. When shaping the rolls, grease the top and also the pan. Sally Lunn. One quart of flour sifted, 1 kitchen spoon of butter, 1 kitchen spoon of lard, 1 even teaspoon salt, 3 tablespoons of sugar, 2 eggs

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