Sally Lunn (Alternate Recipe)

Ingredients

• 2 oz. butter
• 1 teaspoon sugar
• 2 oz. lard
• 3 eggs (or 2 if scarce)
• 1 qt. flour
• 1/2 yeast cake
• Enough milk to have the batter drop from the spoon, not run.

Method

1. 1

   Cream butter and lard with sugar, beat eggs separately, mix yolks with sugar and shortening, add flour and yeast dissolved in milk.

2. 2

   Fold in egg whites and let rise.

3. 3

   When doubled, put into a pan for second rising.

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.

1 yeast cake . y2 teaspoon salt % cup mashed Irish potatoes Yo cup butter 3 cups flour 2 eggs % cup sugar Put the butter in hot mashed potatoes to melt it. Dissolve 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, two tablespoons sugar and tablespoon butter, work well with hand, then pour in well greased pan, rise for two hours, bake in moderate oven for an hour. Mrs. W. a. Montgomery. MRS. JOHN D. HAWKINS' RECIPE FOR SALLY LUNN 2 oz. butter 1 teaspoon sugar 2 oz. lard 3 eggs (or 2 if scarce) 1 qt. flour % yeast cake Enough milk to have the batter drop from the spoon, not run.

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