Sally Lunn

Lauderdale, Virginia

One quart of flour, one teaspoonful of salt, one tablespoonful of sugar, one heaping tablespoonful of lard and butter mixed with one-third of a yeast cake; three eggs well beaten. Make the dough with warm water in winter and with cold water in summer. It should be the consistency of light bread dough, or rather, softer. Let it rise for four or five hours. Touch lightly, and turn into a buttered cake mold, and bake without a second kneading. It will take nearly forty minutes to bake, and should then soak well.

From page 53 of the 1904 edition.

Original page from the book