Sally Lunn

Ingredients

• One yeast cake
• 1 quart flour
• 1 tablespoon sugar
• 1 heaping teaspoon salt
• 1 large spoon shortening
• two eggs

Method

1. 1

   Mix all ingredients except salt in a batter and let stand until bubbly.

2. 2

   Work in salt and additional flour.

3. 3

   Let rise in warm water.

4. 4

   If for tea, add eggs, sugar, and butter to risen dough, work well, and pour into a greased pan.

5. 5

   Let rise for two hours and bake in a moderate oven for an hour.

Nutrition per serving

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 4. The excerpt below is the record exactly as published.

e yeast cake in 1/) cup luke warm water in which potatoes were boiled, add the Y2 cup sugar, 2 well beaten eggs. Put these ingredients into the three cups of flour, sifted with the % teaspoon salt and work the dough until smooth and satiny. If for supper make up dough at noon. Let rise until very light. Then roll out, cut and shape into pocket book rolls. Brush with melted lard before folding. Let rise again and bake slowly in moderate oven. Mrs. T. H. Briggs. 11 LADY ROLLS 1 quart flour 1 spoonful white sugar 1 spoonful of butter 1 cup of yeast (well risen) 1 egg 1/4 teaspoonful of salt Add milk and water sufficient to make pliable dough. Set your rolls to rise over night, make them out quite early in the morning, in round balls, and then roll them on the table to an oval form ; cover them to rise again till half an hour before breakfast, then bake them in a slow oven to a light brown color. Set a dish cover over them for ten minutes to make the crust soft, if 3''ou prefer it so. Do not leave them in the oven a moment after they are done, or they will become hard and crusty. Mrs, Annie Mason Beockenbrough. SALLY LUNN (1871) One 3'east cake, 1 quart flour, 1 tablespoon sugar, 1 heaping teaspoon salt, 1 large spoon shortening. Mix all, but salt, in a batter; let stand until it has bubbled. Then work in the salt and pint of flour. Let rise in a bowl of warm water. If for tea, at four o'clock add to the risen dough two eggs

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