SALLY LUNN
From Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Cut up the butter and melt it in the warm milk.
Let the milk cool until lukewarm, then stir it into the flour along with the salt and the eggs beaten very light.
Add the dissolved yeast and mix to a soft dough.
Butter a Turk's head mould carefully, place the mixture inside, and set it in a warm place to rise until light and risen to the top of the mould.
Bake in a moderate oven at 350 degrees Fahrenheit until done.
Original recipe, verbatim
SALLY LUNN.
Mrs. Dabney H. Maury. Richmond, Va.
Contributed by Mrs. James T. Halsey, Philadelphia, Pa.
Take }i lb. butter, i lb. flour, 2 eggs, 5^ gill of yeast or }^ a
yeast cake dissolved in a little warm water, milk enough to make a
soft dough, ^ teaspoon salt, cut up butter and melt in warm milk.
When the milk is lukewarm stir it into the flour, with eggs beaten
very light, then add yeast. Butter your mould carefully in which
place your mixture, and set in winter near fire to rise. When per-
fectly light and risen to top of Turk's head, bake in moderate oven.
Transcribed as printed in Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.