Name: Sally Lunn
Cuisine: American
Ingredients: 1 pint of milk; 1 teaspoonful of salt; 1 tablespoonful of sugar; 4 beaten eggs and last of all; 1 cup of good lively yeast; 1 teaspoonful of soda; 1 knife makes warm bread heavy; 1 light brown

Original Recipe

Warm one-half cupful of butter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of sifted flour; beat thoroughly and when the mixture is blood warm, add four beaten eggs and last of all, half a cup of good lively yeast. Beat hard until the batter breaks in blisters. Set it to rise over night. In the morning, dissolve half a teaspoonful of soda, stir it into the batter and turn it into a well-buttered, shallow dish to rise again about fifteen or twenty minutes. Bake about fifteen to twenty minutes. The cake should be torn apart, not cut; cutting with a knife makes warm bread heavy. Bake a light brown. This cake is frequently seen on Southern tables.

1 pint of milk
1 teaspoonful of salt
1 tablespoonful of sugar
4 beaten eggs and last of all
1 cup of good lively yeast
1 teaspoonful of soda
1 knife makes warm bread heavy
1 light brown

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1

Warm one-half cupful of butter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of _sifted_ flour; beat thoroughly and when the mixture is blood warm, add four beaten eggs and last of all, half a cup of good lively yeast.
2

Beat hard until the batter breaks in blisters.
3

Set it to rise over night.
4

In the morning, dissolve half a teaspoonful of soda, stir it into the batter and turn it into a well-buttered, shallow dish to rise again about fifteen or twenty minutes.
5

Bake about fifteen to twenty minutes.
6

The cake should be torn apart, not cut; cutting with a knife makes warm bread heavy.
7

Bake a light brown.
8

This cake is frequently seen on Southern tables.

Original Recipe

Ingredients

Instructions