Sally Lunn

Ingredients

• One quart of flour
• one generous pint of milk
• two table-spoonfuls of sugar
• two eggs
• three table-spoonfuls of butter
• one teaspoonful of salt
• half a cake of compressed yeast

Method

1. 1

   Have the milk blood warm, and add the butter, melted; the eggs, well beaten; and the yeast, dissolved in three table-spoonfuls of cold water.

2. 2

   Pour, gradually, on the flour, and beat into a smooth batter; then add the salt and sugar.

3. 3

   Butter baking pans, and pour in the batter to the depth of about two inches.

4. 4

   Let it rise two hours in a warm place.

5. 5

   Bake half an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 181. The excerpt below is the record exactly as published.

wo table -spoonfuls of sugar, one teaspoon- ful of salt, one of soda, two of cream of tartar. Mix the sugar, salt, soda and cream of tartar with the flour, and rub through a sieve. Beat the eggs and add to the milk. Stir gradually into the flour. When a smooth, light paste, add the rice. Beat thoroughly. Bake thirty-five minutes in buttered pans. Three dozen muffins can be made from the quantities given. Raised Rice Muffins. One pint of warm milk, two cupfuls of warm boiled rice, one quart of bread flour, one teaspoonful of salt, two table- spoonfuls of butter, one-third of a cake of compressed yeast. Mix the butter, rice and milk together. Pour the mixture on the flour, and beat till a light batter is formed. Mix the yeast with four table -spoonfuls of cold water, and add it and the salt to the batter, which let rise over night in a cool place. In the morning fill buttered muffin pans two- thirds to the top, and set them in a warm place till the batter has so risen as to fill the tins. Bake thirty-five minutes. One-third of a cupful of liquid yeast may be substituted for the com- pressed yeast. Hominy Muffins. A pint of milk, a quart of Haxall flour, one teaspoonful of salt, two table-spoonfuls of buttef, one-third of a cake of 366 MISS PARLOA'S 1STEW COOK BOOK. compressed yeast, or one-third of a cupful of liquid yeast ; half a cupful of hominy, measured before cooking. Wash the hominy, and add a pint of boiling water. Boil one hour, stirring often. Then add the milk, salt, yeast and butter. Pour this, gradually, on the flour, beating well. Let it ris^ over night. In the morning put in buttered muffin pans and let rise from half to three-quarters of an hour. Bake thirty- five minutes. The muffins may be put to rise in the morn- ing for tea. Gems. One pint of flour, one of milk, an eggf half a teaspoonful of salt. Beat the egg until light, add the milk and salt to it, and beat, gradually, into the flour. Bake twenty minutes in hot gem pans. A dozen cakes can be made with the quanti- ties given. Hominy Drop-Cakes. One pint of fresh boiled hominy (or, cold hominy may be used ; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farina kettle without adding water) , one table-spoonful of water, two eggs — whites and yolks beaten separately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt, if the hominy has not been salted in cooking ; or, if it has, use half a teaspoonful. Drop, in table-spoonfuls, on well-buttered tin sheets, and bake to a good brown in a quick oven. Squash Biscuit. One cupful and a half of sifted squash, half a cupful of sugar, half a cake of compressed yeast, or half a cupful of liquid yeast ; one cupful of milk, half a teaspoonful of salt, four table-spoonfuls of butter, five cupfuls of flour. Dissolve the yeast in a scant half cupful of cold water. Mix it and the milk, butter, sugar, salt and squash together, and stir into the flour. Knead well, and let it rise over night. In the BREAKFAST AND TEA. ^367 morning shape into biscuit. Let these rise an hour and a half, and bake them half an hour. Sally Lunn. One quart of flour, one generous pint of milk, two table- spoonfuls of sugar, two eggs, three table-spoonfuls of butter, one teaspoonful of salt, half a cake of compressed yeast

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