Sally Lunn

Ingredients

• one pint of flour
• two teaspoons of baking powder
• one salt spoon of salt
• two eggs beaten separately
• one-half cup of milk
• one-half cup of melted butter

Method

1. 1

   Combine ingredients and bake.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 15. The excerpt below is the record exactly as published.

Sally Lunn One quart of flour, four eggs, one cup milk, one cup of lard and butter mixed, two teaspoons of baking powder, one teaspoon of salt. Beat the eggs very light, yolks and whites separately, melt the shortening, sift the baking powder into the flour, add the whites the last thing. Bake steadily three- quarters of an hour, or until a straw thrust into it comes up clean. Eat while hot. Breakfast and Tea Cakes 39 Mt. Hor Tea Cake One quart flour, three teaspoons baking powder, one teaspoon salt, two eggs, one cup sugar, one pint milk, one- quarter cup melted butter. Mix the baking powder and salt with the flour. Beat the eggs till thick and creamy, add the sugar then the milk. Stir this into the flour, add melted butter last, and beat it well. Bake in a shallow pan. Break and eat it hot. Sally Lunn One pint of flour, two teaspoons of baking powder, one salt spoon of salt, two eggs beaten separately, one-half cup of milk, one-half cup of melted butter

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