Sally Luns
From The handy dictionary of cookery, 1890
A gill is a quarter of a pint.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 90. The excerpt below is the record exactly as published.
Sally Luns. Take three-quarters of a pound of flour, two ounces of butter, one and a half gills of milk, half an ounce of Ger- man yeast (or one tablespoonful of brewer’s yeast), one egg. Warm the milk and butter in a pan together till the butter is melted but not hot. Rub the yeast smooth with half a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.