Sally Lunns.
Sally Lunns are very popular for tea during the winter .months. Place half-a-pint of new milk aud half-an-ounce of butter in a saucepan. When milk-warm pour it over half-an-ounce pf German yeast. Mix half a teaspoouful of salt with three-quarters of a pound of flour. Add a beaten egg to the milk and yeast, and then stir all lightly into the flour with a Wooden spoon. Grease two or three cake tins, pour "some of the mixture into each, and set them to rise in a warm place for an hour. Baku in a quick oven for from fiftepij to twenty minutes. When required for use cut the "Sally Lunns" into slices. Toast and butter them in the ordinary way.
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https://paperspast.natlib.govt.nz/newspapers/BH18970611.2.21.10
Bibliographic details
Bruce Herald, Volume XXVIII, Issue 2861, 11 June 1897, Page 4
Word Count
122Sally Lunns. Bruce Herald, Volume XXVIII, Issue 2861, 11 June 1897, Page 4
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