Sally Lunn

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

2 lbs. of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
4 mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
1 teacupful of luke-warm new milk ↝ Milk, NFS [Milk, reduced fat]
a piece of butter the size of an egg ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pounded sugar (4 lumps) ↝ Sugar, NFS [Sugars and honey]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
2 tablespoonsfuls of brewer’s yeast ↝ Yeast [Not included in a food category]
1 oz. of German ↝ Yeast [Not included in a food category]

Instructions (3)

Do not knead it, but work it up to a light dough.
Put it in muffin rings on a tin, half fill them and set to rise about 10 minutes.
Bake in a quick oven.

Original Text

Sally Lunn. (Mrs. Benstead.)
2 lbs. of fine flour, 4 mashed potatoes, 1 teacupful of luke-warm new milk, a piece of butter the size of an egg, a little pounded sugar (4 lumps), a pinch of salt, 2 tablespoonsfuls of brewer’s yeast, or better still, 1 oz. of German.
Do not knead it, but work it up to a light dough. Put it in muffin rings on a tin, half fill them and set to rise about 10 minutes. Bake in a quick oven.

Notes

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