vegetariannut-free
Sally Lunn, No. 1
From Virginia Cookery-book, 1884
Serves 3
Best prepared the night before.
Presented as published in 1884. 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
- Half a pint of milk
- one pound of flour
- two eggs
- one ounce of butter
- a teaspoonful of sugar
- a light teaspoonful of salt
- one gill of yeast
Method
Mix the ingredients the last thing at night and set to rise in a covered pan.
Allow it to swell in a warm or cool place.
If over-risen or sour, mix half a teaspoonful of soda in sour milk and stir in gradually.
Grease a one-pound cake-mould, let it rise for half an hour, then bake and serve hot with butter.
Nutrition per serving
736Calories
33 gProtein
133 gCarbs
18 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 11. The excerpt below is the record exactly as published.
Sally Lunn, No. 1. Half a pint of milk, one pound of flour, two eggs, one ounce of butter, a teaspoonful of sugar, a light teaspoon- ful of salt, one gill of yeast
Cook this with the app: pantry check, scaling, and the assistant.