Sally Lunn No. 3

Ingredients

• One pint of milk
• three eggs beaten separately
• one tablespoonful of sugar
• a teaspoonful of salt
• three pints of flour
• half a teacup of yeast
• a piece of butter the size of an egg

Method

1. 1

   Warm the butter in the milk; mix all together in the morning, if it is wanted for tea; when light, stir it down, pour into the pan and let it rise again.

2. 2

   If all in one, bake nearly an hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 76. The excerpt below is the record exactly as published.

half a teacup of yeast, the yolks of three eggs, imd flour enough to make a stiff batter ; then the whites of the eggg beaten very light; when light, which will be in four or flve hours, beat it up, put in buttered pans, and let It rise three-auarters of an hour more. r BREAD, CAKES, de. 16S * Sally Lunn, Ho. 8. One pint of milk, three eggs beaten separately, one table- spoonfed of sugar, a teaspoonful of salt and three pints of flour, half a teaoup of yeast, a piece of butter the siie of an egg, warmed in the milk ; mix all together in the morning, if it m wanted for tea ; when light, stir it down, pour into the pan and let it rise again. If all in one, bake nearly an hour. Sally Lunn without Teast One quart of flour, half a pint of milk, two eggs beaten lights a piece of butter the size of an egg, a tablespoonful of sugar,

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