Sally Lunn
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 69. The excerpt below is the record exactly as published.
SALLY LUNN.— Scald 1 pt. of milk, when cool add Yz cup of cottolene, 1 tablesp6on of sugar, 1 teaspoon of salt, and J4 cup of yeast or ^ cake of comnpressed yeast. Beat thoroughly and set to rise over night. In the morning dissolve 2 teaspoons of soda in a spoon of water, stir it in the batter with 4 welf-beaten eggs. Turn all into a well-greased cake dish to rise again. Bake about 45 minutes, and serve warm from the oven. — ^Mrs. T. L. Gillette, Win- netka, 111. SCOTCH BANNOCK— Mix dry 2 heaping cups oatmeal, 1 cup flour, 1 teaspoon soda, small J^ cup sugar; mix with 1 cup sour cream. — Mrs. William Westlake, Wheeling, 111. SCOTCH SCONES.— 4 cups flour, 3 teaspoons baking pow- der, or ^^ teaspoon soda and 2 teaspoons cream of tartar, J/2 tea- spoon salt, mix in flour and butter size of an egg. Make a hole in flour and put in 1 cup sugar and 2 eggs, barely breaking eggs with knife, pour enough sweet milk to mix soft, rub egg over top of scones before putting in oven. Bake very quick. — Mrs. Andrew Anderson, Kenilworth, 111. 106 BREAD VARIATION I. — Mix and" sift together 2 cups flour, 4 level teaspoons baking powder, ^ teaspoon salt, 2 teaspoons sugar, and J/^ cup sweet cream; rub 1 tablespoon of butter with the tips of the fingers, add the eggs, well beaten, and the cream. Toss on a floured board, pat with the rolling-pin and lightly roll it. Bake to a delicate brown. — ^Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111. VARIATION II. — Sift 2 cups flour, 2 heaping teaspoons bak- ing powder, 1 level teaspoon salt, into a mixing bowl, rub in thor- oughly 2 tablespoons butter or lard, wet with sweet milk to make a soft dough, divide into 4 pieces and roll each piece out until about % inch thick, bake in griddle on top of stove to a delicate brown on either side. — ^Mrs. John Barber, Mayfair, 111. GRAHAM SCONES.— 1 cup white flour, 2 teaspoons baking powder, a little salt, sift altogether; add 1 cup graham flour, ]^ cup sugar, ^ cup shortening. Beat up 1 tgg in a saucer and leave a while. Pour out H ^SS in a cup and fill with cold water and mix to a soft dough, roll out in squares and brush with tgg left in saucer. — Mrs. J. Donohoe, Winnetka, 111. FRITTERS FRITTERS.— 2 tggs, 1 pt. sweet milk, flour enough to make a thin batter. Dip the tablespoon in flour and then into the batter and drop into the sizzling fat. These fritters can be made very pretty by practice; eat hot with maple or any good syrup, sugar or cream. — Mrs. H. B. Sanborne, Bartlett, 111. VARIATION I. — 1 tgg, 1 qt. buttermilk, 1 teaspoon soda, flour to make a stiff batter; dip out by tablespoons and fry in hot dripping, lard, butter or oil. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— Make a stiff batter with 1 tgg, 1 cup sweet milk, pinch of salt, scant teaspoon baking powder, ]^ teaspoon soda and fry in hot lard. Serve with warm maple "syrup. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. APPLE FRITTERS.— Peel, core, slice round in four slices 4 medium sized apples. Make a batter of 2 well-beaten eggs, 1 pt. COOK COUNTY COOK BOOK 107 of milk, 54 teaspoon of salt, 2 tablespoons of sugar
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Cook this with the app: pantry check, scaling, and the assistant.