Sally Lunn

Ingredients

• One quart flour
• four eggs
• one tablespoon pulverized sugar
• one large tablespoon butter
• two tablespoons potato yeast
• one large potato
• teaspoon salt
• teaspoon sugar
• piece butter size of walnut
• enough new (fresh) milk

Method

1. 1

   Take one large potato, boiled, mash with fork until perfectly smooth; into this put teaspoon salt, teaspoon sugar, piece butter size of walnut and the yeast; stir until well mixed and put in warm place (over a kettle of hot water) until it rises; then beat eggs very light, stir in the flour, the risen sponge and enough new (fresh) milk (boil this and cool before using) to make consistency of cake.

2. 2

   Put this in a warm place to rise — it will take from eight to nine hours; then beat up, pour in round buttered mold, let rise again about two hours, bake one hour to an hour and a half in moderate oven.

3. 3

   Serve hot with butter.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 160. The excerpt below is the record exactly as published.

SALLY LUNN. Mrs. N. T. John- ston, care L. J. Rose, Oxnard, Cal.— One quart flour, four eggs, one tablespoon pulverized sugar sifted in the dry flour, one large table- spoon butter rubbed into flour with a fork, two tablespoons potato yeast. Take one large potato, boiled, mash with fork until perfectly smooth; into this put teaspoon salt, teaspoon sugar, piece butter size of walnut and the yeast; stir until well mixed and put in warm place (over a kettle of hot water) until it rises; then beat eggs very light, stir in the flour, the risen sponge and enough new (fresh) milk

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