A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Eat warm with butter.
Preserved exactly as written in the original source
Rub a piece of butter as large as an egg into a quart of flour
Add a tumbler of milk, two eggs, three tablespoonfuls of sugar, three tablespoonfuls of baking powder and a teaspoonful of salt
Scatter the baking powder, salt and sugar into the flour
Add the eggs, the butter, melted, the milk
Stir all together and bake in well-greased round pans
Modern guidance to help you succeed with this vintage recipe
This quick bread relies on chemical leavening rather than yeast fermentation, making it fast and foolproof. The high ratio of baking powder (3 tablespoons to 4 cups flour) creates abundant carbon dioxide for a tender, cake-like crumb. Rubbing butter into flour first coats some flour particles with fat, limiting gluten development and ensuring tenderness, while the melted butter added later contributes moisture and richness. The sugar not only sweetens but also tenderizes by competing with flour for liquid, further inhibiting gluten formation.
The dry ingredients (flour, baking powder, salt, and sugar) can be whisked together and stored in an airtight container for up to 1 week. However, once liquid ingredients are added, the batter must be baked immediately to preserve the leavening action.
Store cooled Sally Lunn wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat individual portions in a 300°F oven for 8-10 minutes or microwave for 20-30 seconds until warmed through. Best served warm with butter, as originally intended.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (flour, baking powder, salt, and sugar) can be whisked together and stored in an airtight container for up to 1 week. However, once liquid ingredients are added, the batter must be baked immediately to preserve the leavening action.
Store cooled Sally Lunn wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat individual portions in a 300°F oven for 8-10 minutes or microwave for 20-30 seconds until warmed through. Best served warm with butter, as originally intended.
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