Sally Lunn (Alternate)
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 125. The excerpt below is the record exactly as published.
two eggs well beaten, half (scant) cup sugar, salt to taste, half cake of compressed yeast dissolved in half cup luke-warm water. Mix flour, butter, potatos, sugar, salt and eggs ; then milk, then yeast. Set to rise for two hours ; make into a soft dough by adding about one quart of flour and set to rise again. Bake in small rolls in quick oven. Mrs. Bonsall. SALLY LUNN. Piece of raised dough size of quart cup ; add three eggs, two tablespoons sugar, piece of butter size of a small egg. Work it well. Let it rise again and put in large biscuit pan. Let it rise very light once more and bake fifteen minutes. Cut in squares and serve very hot. Mrs. Jerry Conroy. SALLY LUNN. Two eggs, one tablespoonful each of butter and lard, two tablespoonfuls sugar and a little salt, one-half teacupful sweet milk, flour enough to make stiff batter. Then add one-half teacup of home made yeast
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