Virginia Sally Lunn

Ingredients

• Flour, 4 cups.
• Milk, 1 pint.
• Sugar, 1 tablespoon,
• Butter, 1 tablespoon.
• Salt, 1 teaspoon.
• Eggs, well-beaten, 2.
• Yeast-cake, 14 •

Method

1. 1

   Scald the milk and cool to lukewarm.

2. 2

   Add the salt, sugar, melted butter, and the yeast-cake, the latter dissolved in half a cup of tepid water.

3. 3

   Next add the well-beaten eggs.

4. 4

   Pour 4 cups of sifted flour into the mixing bowl, add all the liquid ingredients, and beat well until a smooth batter is formed.

5. 5

   Pour all into a large buttered tube-pan, known as a 'Turk's head,' lay a piece of cheese-cloth over it, and set it in a warm place to rise.

6. 6

   It will probably take about 6 hours to rise.

7. 7

   When it has risen, then bake.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 4. The excerpt below is the record exactly as published.

VIRGINIA SALLY LUNN Flour, 4 cups. Milk, 1 pint. Sugar, 1 tablespoon, Butter, 1 tablespoon. Salt, 1 teaspoon. Eggs, well-beaten, 2, Yeast-cake, 14 •

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