Sally Lunn

Ingredients

• One quart of flour
• Four eggs
• One tablespoonful of sugar
• One cup of yeast
• One cup of milk
• One teaspoonful of salt
• One-half cup of butter
• One-half cup of lard

Method

1. 1

   Beat the eggs separately.

2. 2

   Then mix and add yeast and sugar.

3. 3

   Sift salt into flour, melt butter and lard and add eggs, yeast and milk before putting in flour.

4. 4

   Leave in bowl and set away to rise.

5. 5

   When risen, beat hard and put into greased pan to rise again.

6. 6

   For seven o'clock tea, make it at twelve.

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 4. The excerpt below is the record exactly as published.

SALLY LUNN One quart of flour, Four eggs, One tablespoonful of sugar, One cup of yeast, One cup of milk, One teaspoonful of salt, One-half cup of butter, One-half cup of lard

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