Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Sally Lunn, No. 1
From Virginia Cookery-book, 1884
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- Half a pint of milk
- one pound of flour
- two eggs
- one ounce of butter
- a teaspoonful of sugar
- a light teaspoonful of salt
- one gill of yeast
Method
To bake for breakfast, mix the above ingredients the last thing at night, and set the Sally Lunn to rise in the pan overnight.
Nutrition per serving
688Calories
29 gProtein
132 gCarbs
14 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 11. The excerpt below is the record exactly as published.
Sally Lunn, No. 1. Half a pint of milk, one pound of flour, two eggs, one ounce of butter, a teaspoonful of sugar, a light teaspoon- ful of salt, one gill of yeast
Cook this with the app: pantry check, scaling, and the assistant.