Sally Lunn

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. To two pounds of fine flour put about two table-spoonfuls of fresh yest, mixed with a pint of new milk made warm.
  2. Add the yolks of three eggs, well beat up.
  3. Rub into the flour about a quarter of a pound of butter, with salt to your taste.
  4. Put it to the fire to rise, as you do bread.
  5. Make it into a cake, and put it on a tin over a chaffing-dish of slow coals, or on a hot hearth, till you see it rise.
  6. Then put it into a quick oven, and, when the upper side is well baked, turn it.
  7. When done, rasp it all over and butter it; the top will take a pound of butter.
Original Text
Sally Lunn. To two pounds of fine flour put about two table-spoonfuls of fresh yest, mixed with a pint of new milk made warm. Add the yolks of three eggs, well beat up. Rub into the flour about a quarter of a pound of butter, with salt to your taste; put it to the fire to rise, as you do bread. Make it into a cake, and put it on a tin over a chaffing-dish of slow coals, or on a hot hearth, till you see it rise; then put it into a quick oven, and, when the upper side is well baked, turn it. When done, rasp it all over and butter it; the top will take a pound of butter.
Notes
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