Sally Lunn, No. 2

Ingredients

• two large Irish potatoes
• two large spoonfuls of sifted flour
• a table-spoonful of sugar
• a teaspoonful of salt
• three pints of flour
• four eggs
• a small table-spoonful of butter and lard mixed

Method

1. 1

   Boil, peel, and mash the potatoes.

2. 2

   Make a paste with flour, sugar, and salt using warm water.

3. 3

   By ten o'clock, mix with the sponge and let rise.

4. 4

   Shape into molds for the second rise around four o'clock for a six o'clock tea.

Nutrition per serving

Estimated from matched ingredients across 20 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. 2. When we make Sally Lunn at home for tea we prepare a sponge as for light bread very early in the morning, thus : Boil, peel, and mash fine two large Irish potatoes, which must be made into a paste with two large spoon- fuls of sifted flour, a table-spoonful of sugar, and a tea- spoonful of salt, by means of warm water. By ten o'clock the sponge will have risen sufficiently to make into a bat- ter with three pints of flour, four eggs, and a small table- spoonful of butter and lard mixed. This batter may be risen in any vessel that is convenient, and only need be put into the baking-moulds when ready for the second rise, which would be about four o'clock p.m. for a six o'clock tea. The above quantity is sufficient for two Turkish turbans holding three-quarters of a pound each, and would suffice for a company of twenty persons. Cinnamon Buns. After supper put one pint of new milk, one cup of but- ter and lard mixed, and one cup of white sugar on the fire to warm; then pour into the tray a little of two quarts of flottr^ beating it uatU Qool; add ow cup of yeast, a»d VIRQimA COOKERY-BOOK. 11 work in the rest of the flour well; set to rise as you do light bread. After breakfast next day work in another cup of sugar, and roll out the dough about half an inch thick, spread- ing over its surface the mixture given below, and roll up as you would a roly-poly pudding, then setting it to rise for the second time ; when well risen cut it down in pieces one and a half inches wide; bake on buttered paper in a slow oven. Mixture for layer: Half a pound of butter creamed, one pound of brown sugar, two heaping table-spoonfuls of powdered cinnamon. Materials required: Two quarts of flour, one pint of milk, one cup of butter and lard, two cups of white sugar, one cup of yeast, one dessert-spoonful of salt. Layer: Half a pound of butter, one pound of brown sugar, two table-spoonfuls .of cinnamon. Time for whole process, twenty-two hours. Hannah's Rolls. Two quarts of flour, one table-spoonful of lard, two gills of yeast, two teaspoonf uls of salt. Make to the con- sistency of light bread dough, with water, or milk-and- water. In winter let the water be warm ; in summer, the coldest ice-water. In winter make it up as early in the evening as possible ; in sunmier, as late ; knead always a great deal, with a pressure at once firm and light. Hannah's Muffins. One quart of flour, one gill of yeast, two eggs, one spoonful of butter and lard, one teaspoonful of salt, half a pint of milk. Make up at ten o'clock in the morning for a seven o'clock tea. Its consistency is that of a soft dough. Bake either by dropping from a spoon into the 12 VIRGINIA COOKERT'BOOK, pan, or in mnffin- rings. For handed tea they are de- lightful, if buttered at the fire before being sent to the dining-room. French Bbead. Rub one table-spoonful of lard into one quart of flour ; add a teaspoonf ul of salt, and three teaspoonf uls of good yeast ; mix with milk enough to make a thin dough ; knead it well, and put in a buttered pan to rise ; bake it in, the same pan. Allow one hour for the baking. French Biscurr. Four pints of flour, four eggs (leaving out the yolks of two), four teaspoonf uls of white sugar, one teacupful of good yeast, one table-spoonful of butter and lard mixed, a teaspoonful of salt

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