Skip to content

Sally Lunn

From American pure food cook book and household economist (1899).

Source and licence

From American pure food cook book and household economist (1899), printed page 173, digitised by the Internet Archive: https://archive.org/details/AmericanPureFoodCookBookAndHouseholdEconomist

Read the original http://creativecommons.org/publicdomain/zero/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Two pounds of flour, one-half pound of butter, three eggs, one pint of milk, one-half gill of yeast, salt according to taste.
  2. Cut up the butter in the flour, and with your hands rub it well together;
  3. beat the eggs;
  4. add them gradually to the flour, alternately with the milk;
  5. stir in the yeast and salt.
  6. Bake it in an earthen mold, or iron pan, one hour.
  7. BREAKFAST Three eggs, one breakfast-cupful of milk, one table- MUFFINS.
  8. spoonful of butter, melted, one tablespoonful of sugar, a pinch of salt, two heaped teaspoonfuls of bakingpowder.
  9. Whisk the eggs, and mix with the milk;
  10. put the melted butter into a basin, with the above ingredients, mixing in flour enough to make a batter.
  11. Bake in round tins, and when almost done, wash the top of each with a feather, dipped in milk.
  12. GRAHAM One quart of graham flour, two teaspoonfuls of baking- MUFFINS.
  13. powder, a piece of butter, the size of a walnut, one egg, one tablespoonful of sugar, one-half teaspoonful of salt, milk enough to make a batter as thick as for griddle-cakes.
  14. Bake in muffin-rings, about twenty minutes, in a quick oven.
  15. rice Two cups cold boiled rice, one pint flour, one teaspoon- MUFFINS.
  16. ful salt, one tablespoonful sugar, two teaspoonfuls baking-powder, one-half pint milk, three eggs.
  17. Mix into a smooth and rather firm batter, and bake as above.
  18. OATMEAL One cup oatmeal, one and one-half pints flour, one tea- MUFF1NS.
  19. spoonful salt, two teaspoonfuls baking-powder, one pint milk, one tablespoonful lard, two eggs.
  20. Mix smoothly into a better rather thinner than for cup cakes.
  21. Fill the muffin-rings two thirds full and bake in a hot oven.