Sally Lunn
From The home cook book, 1905
Serves 6
Will not be light under six hours.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 132. The excerpt below is the record exactly as published.
SALLY LUNN Mix into one quart of flour one teaspoon of salt. Add one teacup of warm milk and one teacup of warm water, half a cup of melted butter, half a teaspoon of soda dissolved in cold water, and four eggs beaten to a stiff froth. Stir this to a smooth batter, and add four iron spoons of potato yeast
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