Sally Lunn
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 63. The excerpt below is the record exactly as published.
SALLY LUNN. 159 Sally Lunn. “One quart of flour, butter the size of an egg, three tablespoonfuls of sugar, two eggs, two teacup- fuls of milk, two teaspoonfuls of cream-tartar and one of soda, a little salt
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