Sally Lunn

Ingredients

• 1 pint of new milk
• 1 tablespoonful butter
• 1 tablespoonful sugar
• a little salt
• 1 teacup yeast
• 2 well beaten eggs
• flour to stiffen

Method

1. 1

   Set to rise over night a stiff batter made of 1 pint of new milk warmed, 1 tablespoonful butter, 1 tablespoonful sugar, a little salt, 1 teacup yeast, 2 well beaten eggs and flour to stiffen.

2. 2

   Put in a warm place.

3. 3

   In the morning add flour to knead, and work it until smooth — about 15 minutes.

4. 4

   About 2 hours before luncheon roll to a 5/8 inch thickness and cut the size of a round jelly-cake tin.

5. 5

   Put into a greased tin, rub over with melted butter, and lay upon it another round, likewise rubbed with butter.

6. 6

   When light bake in a moderate oven; raise the upper part just before sending to table and butter between the layers.

7. 7

   Cut in triangles as you would a pie.

As published

This recipe was extracted from Delicate dishes (1896), page 13. The excerpt below is the record exactly as published.

tablespoonful sugar, mixed well together. Cover closely and put in a warm place. In the morning add 2 eggs, beaten separately. Let the batter stand 15 minutes, if convenient, after adding the eggs. Bake on a hot griddle- DROPPED BISCUIT. With a pint of flour sift 2 teaspoonfuls of sugar, ^ a teaspoonful of salt and 1% teaspoonfuls of Cameo baking powder; rub in a dessertspoonful of butter or lard and add milk till too stiff" for stirring but still too soft for kneading, and drop in small mounds on a buttered tin. Leave some space between the biscuits and bake 10 or 12 minutes in a quick oven. F. G. S. "Use Imperial French Poultry Seasoning." BREAKFAST. 39 FLAPJACKS. Make a batter of i pint of sour milk, r even teaspoon- ful of baking soda and a little salt, with wheat flour enough to thicken sufficiently to fry nicely. Fry in cakes the size of an ordinary breakfast plate. Butter each cake and sprinkle it with sugar, piling them one on top of another. A little grated nutmeg improves them. Have the batter as thin as it is possible to turn the cakes well. These are delicious, especially if sour cream is used. SALLY LUNN. Set to rise over night a stiff batter made of a pint of new milk warmed, t tablespoonful butter, I tablespoonful sugar, a little salt, i teacup yeast, 2 well beaten eggs and flour to stiffen

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