nut-freesoy-freefish-freeshellfish-free
Sally-Lunn
From The new Kentucky home cook book, 1884
Serves 8
Mrs. Annie Lee.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 74. The excerpt below is the record exactly as published.
SALLY-LUNN, WITH YEAST. Dissolve a lump of butter the size of a hen's egg in one pint of sweet milk Avarmed ; beat the yelks of two eggs well, add the milk and butter, two table-spoonfuls of granulated sugar and two table-spoonfuls of yeast. Xext, stir in six even tea-cupfuls of sifted flour, and lastly, the whites of the egg well whipped. Make up about twelve o'clock in win- ter for tea. Set in a warm place to rise. Beat up again at five, pour into pans about one inch deep, set in a warm place to rise the second time, and bake when it is light, in rather a quick oven. Mrs. C. E. Tabb. SALLY-LUNN. Take two eggs beaten light, one tea-cupful of yeast or sponge, one dessert-spoonful of butter, one dessert-spoonful of lard, one dessert-spoonful of sugar, two pints of flour
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