Sally Lunn (Without Yeast)

Name: Sally Lunn (Without Yeast)
Yield: 8 servings
Ingredients: Three eggs well beaten; one cupful of sugar; one teaspoonful of cream of tartar; one cup of sweet milk; one-half of a teaspoonful of soda; a pinch of salt

From The national course in home economics, 1917

Serves 8

Mrs. S. H. Leet.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 110. The excerpt below is the record exactly as published.

SALLY LUNN (WITHOUT YEAST). Three eggs well beaten, with one cupful of sugar, one teaspoonful of cream of tartar added to one cup of sweet milk; mix all together, then stir in enough flOur to make a thin batter and add one-half of a teaspoon- ful of soda dissolved in a little hot water and also a pinch of salt

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