Sally Lunn

Ingredients

• one pint of milk
• three tablespoonfuls of butter
• one teaspoonful of salt
• one tablespoonful of sugar
• three cupfuls of sifted flour
• one-half cake of yeast
• three eggs well beaten

Method

1. 1

   Scald one pint of milk and melt in it three tablespoonfuls of butter, one teaspoonful of salt, and one tablespoonful of sugar.

2. 2

   Pour it slowly into three cupfuls of sifted flour and beat hard until smooth and light for seven to ten minutes.

3. 3

   Stir in one-half cake of yeast dissolved in a little warm water, cover, and set in a warm place to rise.

4. 4

   The next morning, add three well-beaten eggs and pour the batter into a buttered tin to rise for twenty minutes.

5. 5

   Bake in a quick oven and serve very hot.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 32. The excerpt below is the record exactly as published.

SALLY LUNN — Scald one pint of milk and melt in it three tablespoonfuls of butter, one teaspoonful of salt, and one tablespoonful of sugar. Pour it slowly into three cupfuls of sifted flour and beat hard until smooth and light, — firom seven to ten minutes. Then stir in one-half cake of yeast dissolved in a little warm water ; cover the bowl and set in a warm place for the batter to rise. The next morning add three eggs well beaten

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