Sally Lunns

Ingredients

• | lb. flour
• teaspoonful of salt
• 2 oz. butter
• | oz. yeast
• teaspoonful of castor sugar
• | egg
• | gill warm milk

Method

1. 1

   Cream yeast with sugar.

2. 2

   Add a little warm milk.

3. 3

   Set in a warm place till frothy.

4. 4

   Warm flour.

5. 5

   Make a well in centre.

6. 6

   Pour in yeast and allow to crack through.

7. 7

   Sprinkle salt around edges.

8. 8

   Beat up egg.

9. 9

   Melt butter in milk and add to egg.

10. 10

    Pour onto yeast.

11. 11

    Mix and work till smooth.

12. 12

    Divide into two portions.

13. 13

    Place in well greased tins and set in warm place to rise for one hour.

14. 14

    Bake in a quick oven for about half an hour.

As published

This recipe was extracted from Berridge House recipe book (1910), page 35. The excerpt below is the record exactly as published.

Sally Lunns | lb. flour, \ teaspoonful of salt, 2 oz. butter, | oz. yeast, \ teaspoonful of castor i egg, sugar, i gill warm milk.

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