Sally Lunn
From Southern Recipes, 1913
Presented as published in 1913. 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 Southern Recipes (1913) by Laura Thornton Knowles, page 9. The excerpt below is the record exactly as published.
SALLY LUNN Two eggs, two cups of milk, two heaping teaspoonfuls of Royal baking powder, two tablespoon fuls of sugar, dessertspoonful of butter, flour enough for a pound cake dough. Bake in a quick oven. BE J TEN BISCUIT To one quart of flour add one teaspoonful salt, one pinch soda, sift these altogether, then mbc in one tablespoon of lard, which has previously been on ice. ( It must be cold and stiff.) Moisten all with half a pint of milk, which has also been on ice and in which two tablespoonfuls of crushed ice is put. Mix all well together, beat or work in machine until light, and bake in a moderate oven. A hot oven blisters them. BREAD 37 WAFFLES One pint of flour, one pint of milk, two eggs, one teaspoonful of baking powder, one half teaspoonful of salt, two tablespoonfuls of sugar
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