Sally Lunn

Ingredients

• One egg
• 1 small cup sugar
• 1 cup sweet milk
• 3^ cups of flour
• 2 teaspoonfuls baking powder
• a pinch of salt

Method

1. 1

   Cream the egg and sugar, then mix with butter and milk.

2. 2

   Add sifted flour and baking powder, then mix well.

3. 3

   Bake in a loaf cake and test for doneness with a broom straw.

Nutrition per serving

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 23. The excerpt below is the record exactly as published.

SALLY LUNN (Weldon) One egg", 1 small cup sugar, creamed well together. Then stir well with a lump of but- ter the size of an egg, and beat all together, then add 1 cup sweet milk and stir well, then add 3^ cups of flour that has been sifted 3 times and in which has been sifted 2 teaspoon- fuls baking powder; also add a pinch of salt. Mix all well together. Bake in a loaf cake. Try it with a broom straw to see when done. TIPSY PUDDING (Weldon) Take stale cake (fruit cake or any other), cut it in bits and lay it in the bottom of a glass dish. (Cake crumbs can also be utilized in this pudding.) Pour over the bits of cake \ pint wine, then make boiled custard and pour over this, then whip the whites of 2 eggs and 2 tablespoonfuls sugar and put on top of cus- Wei don 97 tard. Set it in the oven till it is light brown. Serve cold. tomato soup (Weldon) One quart tomatoes, i quart water, i pint milk. Season with pepper, salt and butter; I teaspoonful of soda. Put the water and toma- toes on and let boil, then strain through a sieve, then add the soda, milk, pepper, salt, and butter. Let all boil together. If you prefer it thinner than this makes it, add water to suit taste. • ICE CREAM CAKE {Weldon) Whites of 8 eggs, I scant cup of butter well creamed, 2 cups sugar, 1 cup sweet milk, 2 cups flour, 1 cup cornstarch sifted together 12 times, in which has been sifted 2 teaspoonfuls baking powder

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