Sally Lunn (No. 2)
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 70. The excerpt below is the record exactly as published.
SALLY LUNN. (No. 2.) One quart of flour, four eggs, one-half cup of melted butter, one cup of warm milk, one cup of warm water, one-half cup of yeast, one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.