vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sally Lunn
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Serve at once.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 69. The excerpt below is the record exactly as published.
Sally Lunn. Sift together 1 pint of flour, Yi teaspoon salt and the same of powdered sugar. In a large bowl beat stiff 2 eggs, pour on them Yi c^P of warm milk, 3 tablespoons butter melted, and 14 teaspoon soda dissolved in a tablespoon of hot water. Now, slowly beat in the sifted flour and J4 yeast cake dissolved in Yi cup warm water
Cook this with the app: pantry check, scaling, and the assistant.