Sally Lunn

Ingredients

• 2 1/2 cups flour
• 1/2 cup sugar
• 1 egg well beaten
• 8 tablespoons butter (melted)
• 1 cup sweet milk
• 1 1/2 teaspoons cream tartar
• 1/2 teaspoon soda

Method

1. 1

   Mix all ingredients and bake for 20 minutes in muffin rings or square pie pans.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 217. The excerpt below is the record exactly as published.

1 cup sweet milk, 2 cups granulated yellow cornmeal, 1 cup white flour, 1 level teaspoon salt, butter size of an egg, 2 teaspoons baking x^owder. Butter the gem= pan and have it hot before putting in the batter; bake -| hour in a hot oven. Cornmeal Muffins No. 2. — Use 1 egg, 1 teaspoon sugar, 1 cup corn- meal, 1 cup flour, 2 teaspoons baking j)owder, ^ tablesiDoon butter, ^ teaspoon salt, milk to make a stiff batter. RAISED MUFFINS.— To 2 cups scalded milk, add butter or dripping the size of an egg, and 1 teaspoon salt; when lukewarm add I of a yeast cake dissolved in ^ teacup warm water, or ^ teacup of liquid yeast; add 1 egg and about 4 cups flour, or enough to make a batter that will drop easily, remembering that it is thinner after rising. Beat all well together, let rise till light, and bake in buttered muffin rings on a griddle, or in a gem=pan. Do not stir it down before baking; mix at night for breafast, and in the morning for supper. RICE MUFFINS — Use 1 cup cold boiled rice, 2 cups flour, 2 eggs, 1 teaspoon salt, 1 tablespoon butter, 1 quart milk, or enough to make a thin batter; bake quickly. RYE MUFFINS — Sift together 1 cup wheat flour, ^ cup sugar, 1 teaspoon cream tartar, -| teaspoon soda, ^ teaspoon salt, add 1 cup rye meal (not flour); beat 1 egg, add 1 cup milk, add it to the other ingredients, beat well, put in hot, greased muffin tins, and bake 20 minutes in a quick oven. GLUTEN MUFFINS — To 1 egg, beaten light without separa- ting, add 1 pint milk, 1 teaspoon salt and 1 pint gluten flour; beat well, add 2 teaspoons baking powder, pour into well greased, hot muffin ring^, and bake in a quick oven ^ hour. ENTIRE WHEAT MUFFINS.— Mix together 1^ cups wheat 282 GEMS, MUFFINS, SCONES, ETC. flour, 2 tablespoons sugar, 1 teaspoon salt, 2 teaspoons baking powder; sift them into a bowl. Then beat 1 egg till light, and add 1 cup milk and ^ cup of water; pour this on to the first mixture, and beat rapidly and energetically. Have buttered muffin=pans ready, pour in the batter, and bake in a rather quick oven about 25 min- nutes. The batter will be thin, and the muffins moist, but that is right. ENGLISH CRUMPETS — In 3 cups lukewarm milk, put 1 salt- spoon salt, and ^ a yeast cake dissolved, or | cup liquid yeast; let rise till light, and add 2 tablespoons melted butter, and a trifle of flour to keep the batter from becoming too thin; stir in hard, 1 salt- spoon soda, let stand ^ hour, and bake in patty^pans, or muffin=rings. GRAHAM CRUMPETS — Dissolve ^ cup butter in 1 quart scalded sweet milk, and when cool, add 1 cake compressed yeast (soaked in a litte water), 1 teaspoon salt, and 2 tablespoons sugar; add enough graham flour to make a rather stitf batter, and beat hard a few minutes; let rise over night in a warm place, and in the morning add 2 well=beaten eggs; put in buttered gem-tins, let rise till light, and bake in a moderate oven. SALLY LUNN. 2^ cups flour. ^ cup sugar. 1 egg well beaten. 8 tablespoons butter (melted), 1 cujo sweet milk. 1^ teaspoons cream tartar,

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