Sally Lunn

Ingredients

• 2 lbs. of flour
• 1/4 lb. of butter
• 3 eggs
• 1 pint of milk
• 1/4 gill of yeast
• salt according to taste

Method

1. 1

   Cut up the butter into the flour, and with your hands rub it well together; beat the eggs; add them gradually to the flour alternately with the milk; stir in the yeast and salt.

2. 2

   Bake it in an earthen mould, or iron pan, for one hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 83. The excerpt below is the record exactly as published.

1 gill of yeast, salt to taste, as much flour as will form the dough. Stir flour into the milk so as to form a very thick batter, and. add the yeast ; this should be done in the evening ; in the morning cut up the butter and set it near the fire where it will melt, but not get hot, pour the melted butter into the sponge, then stir in enough flour to make a dough; knead well and leave to rise; as soon as it is perfectly light, butter your tins, cut the dough into cakes and let them rise; when they have risen bake in a very quick oven. When done, rub over the tops with water and serve hot. 483. Baking Powder Biscuit. Take one quart of flour, three teaspoonfuls of baking pow- der, mix thoroughly, then rub in butter or lard the size of an egg, and wet with milk, stirring with aspoon until thick enough “= 150 THe Dominion Cook Book. to lay on the moulding-board. Cut thin and bake in a quick oven. 484. Sally Lunn—Ingredients—z Ibs. of flour, %4 a Ib. of butter, 3 eggs, I pint of milk, 14 a gill of yeast, salt according to taste. Cut up the butter into the flour, and with your hands rub it well together; beat the eggs; add them gradually to the flour alternately with the milk ; stir in the yeast and salt. Bake it in an earthen mould, or iron pan, one hour. 485. Breakfast Muffins—Ingredients—3 eggs, 1 breakfastcupful of milk, 1 tablespoonful of butter melted, 1 of sugar, a pinch of salt, 2 heaped teaspoonfuls of baking powder. Whisk the eggs and mix with the milk ; put the melted but- ter into a basin with the above ingredients, mixing in flour enoug’ to make a batter. Bake in round tins, and when almost done wash the top of each with a feather dipped in milk. 486. Graham Muffins—Ingredients—1 qt. of Graham flour, 2 tea- spoonfuls of baking powder, a piece of butter the size of a walnut, 1 egg, 1 tablespoonful of sugar, 14 teaspoonful of salt, milk enough to make a batter as thick as for griddle cakes. Bake in muffin-rings, about twenty minutes, in a quick oven. 487. Rice Muffins —lIngredients—2 cups of cold boiled rice, 1 pint of flour, 1 teaspoon of salt, 1 tablespoon of sugar, 2 teaspoons of bak- ing powder, 4 pint of milk,

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