Sally Lunn Tea Cakes
From The "ideal" cookery book, 1902
Presented as published in 1902. 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 "ideal" cookery book (1902) by Lilian Clarke, page 18. The excerpt below is the record exactly as published.
Sally Lunn Tea Cakes. (No. 2). Mix J teaspoonful salt in J -lb. flour, and add 3 table- spoonsful sugar. Melt J-oz. butter in J-pint of new milk, and when milk-warm pour it over £-oz. German yeast. Add a well-beaten egg and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.