Sally Lunn Bread Recipe
Recipe: by Gulf City Cookbook
Posted on September 18 2008 in category: Side Dish
Gulf City Cookbook
1878
Sally Lunn
One quart of flour well beaten with three eggs, one cup of milk, half cup of butter, one tea-spoonful of salt, one of soda, and two of cream of tartar; dissolve the soda in a little warm water; rub the cream of tartar thoroughly into the dry flour; put in the salt, slice the butter into the milk, and dissolve over a gentle fire, adding to it the flour. Mix all well, to the consistency of pound-cake, then bake in a pan as you would cake.
Sally Lunn by Amy
½ cup shortening
2 eggs
2 cups cake flour
¾ teaspoon salt
3 teaspoons baking powder
½ cup sugar
1 cup milk
Preheat oven to 375. Grease and flour a loaf pan. Cream shortening, sugar and eggs together, slowly adding milk while stirring. Turn into pan and bake for 30 minutes. Slice and serve with plenty of butter or fruit topping.
Posted on September 18 2008 in category: Side Dish
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1878
Sally Lunn
One quart of flour well beaten with three eggs, one cup of milk, half cup of butter, one tea-spoonful of salt, one of soda, and two of cream of tartar; dissolve the soda in a little warm water; rub the cream of tartar thoroughly into the dry flour; put in the salt, slice the butter into the milk, and dissolve over a gentle fire, adding to it the flour. Mix all well, to the consistency of pound-cake, then bake in a pan as you would cake.
Sally Lunn by Amy
½ cup shortening
2 eggs
2 cups cake flour
¾ teaspoon salt
3 teaspoons baking powder
½ cup sugar
1 cup milk
Preheat oven to 375. Grease and flour a loaf pan. Cream shortening, sugar and eggs together, slowly adding milk while stirring. Turn into pan and bake for 30 minutes. Slice and serve with plenty of butter or fruit topping.
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