Sally Lunns

Ingredients

• 1 lb. of fine flour
• 2 ozs. of butter
• About £ pint of lukewarm milk
• 1 egg, well beaten
• 4 oz. or rather more German yeast
• 1 teaspoonful of castor sugar
• 1 teaspoonful of salt

Method

1. 1

   Melt the butter in a saucepan, add the milk, put part of this to the creamed yeast and pour into the centre of the flour.

2. 2

   Add the salt and make into a smooth dough with the beaten egg and the remainder of the milk.

3. 3

   Knead well, then set to rise for one hour in three round greased tins and cover with a cloth.

4. 4

   Bake in a moderate oven about 30 minutes, glaze with sugar and milk (one dessert-spoonful of white sugar dissolved in two dessertspoonsful of milk).

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 64. The excerpt below is the record exactly as published.

teaspoonful of salt 1 egg j 1 teaspoonful of white sugar 1 pint of milk and cream | 2 teaspoonsful of baking together j powder METHOD. Mix the flour, salt, sugar, and baking powder well together, add the beaten egg, milk, and cream. Half fill well-greased muffin rings with the batter. The rings should be placed upon greased baking sheet. Bake in hot oven, on one side only. When done, toast upon both sides, butter nicely, and serve very hot. No. 439. SALLY LUNNS. INGREDIENTS. 1 lb. of fine flour | About £ pint of lukewarm milk 2 ozs. of butter j 1 egg, well beaten 4 oz. or rather more German | 1 teaspoonful of castor sugar

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