Sally Lunn
From The Henderson cook book, 1914
Serves 4
— Mrs. O. P. Shell.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 38. The excerpt below is the record exactly as published.
SALLY LUNN. One quart flour, 3 eggs, 1 heaping teaspoon lard, a yeast cake dissolved in a little lukewarm water, 1 pint new milk. Beat yolks light; stir in yeast, then lard, then milk and flour. Beat whites of eggs stiff and add to mix- ture, folding them in. Set to rise in a loaf cake pan over night in a warm place. Bake in medium oven. SALLY LUNN. One-half cake yeast soaked in a cup of warm water, % cup of sugar, 1 teaspoon of salt, 1 cup of sweet milk, 1 quart of BATTEK BREADS 87 flour. Mix and let stand a few hours to rise, then stir in 2-3 cup of butter and lard mixed
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