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Sallylunns
From Cassell's dictionary of cookery, 1892
Serves 5
Serve hot and butter liberally.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1651. The excerpt below is the record exactly as published.
Sallylunns. — Sallylunns are served at breakfast or tea, and are generally much liked. They should be put on the table on a hot plate very hot and well buttered. If they are not to be used at once after being baked, it will be well not to overbake them, as they will need to be heated a second time. They are considered very indigestible. They may be made in either of the following ways :— Riib half a pound of butter into two pounds of flour. Add a tea- spoonful of salt, a quarter of a pint of fresh yeast mixed with a pint of lukewarm milk, and SAL ( 797) SAL three well-beaten eggs
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