Sally Lunn Cakes

Ingredients

• one pint of hot milk
• a quarter of a pint of thick small-beer yeast
• sufficient flour to make it as thick as batter
• two ounces of loaf sugar
• a quarter of a pound of butter

Method

1. 1

   Mix hot milk with yeast and enough flour to make a batter.

2. 2

   Let it stand for 2 hours.

3. 3

   Add dissolved sugar in warm milk and butter rubbed into the flour.

4. 4

   Mix the dough, let it stand for 30 minutes, shape into cakes, and bake in a quick oven.

As published

This recipe was extracted from Recipes for the million (1891), page 190. The excerpt below is the record exactly as published.

SALLY LUNN CAKES.— To one pint of hot milk add a quarter of a pint of thick small-beer yeast ; put the mixture into a pan with sufficient flour to make it as thick as batter ; cover it over and let it stand for a couple of hours ; add two ounces of loaf sugar dissolved in a quarter of a pint of warm milk, and a quarter of a pound of butter

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