Wednesday, August 3, 2011

Aunt Betty's Sally Lunn

I couldn't resist the illustration on this page.

Here's a close up.Just look at that smiling cat. Not to mention the amazing African-Americana.

Here's the story and recipe, submitted by Virginia Weldon Kelly of Kelly News Service.

These authentic Deep South recipes, all over 100 years old, have been handed down in my family in hand-written cook books. They have proved simple to prepare, nutritious, and delicious. No exotic ingredients are required.

Aunt Betty's Sally Lunn

Sally Lunn was a favorite hot bread of Colonial Americans. Unfortunately, one seldom tastes it except at Williamsburg and other Southern towns.

Lard, size of large egg
1 cup sugar
2 eggs, yolks and whites beaten separately
1/2 teaspoon salt
4 cups flour
2 heaping teaspoons baking powder
1 scant pint sweet milk

Cream lard and sugar. Add well-beaten egg yolks. Add baking powder and salt to flour. Add flour mixture and milk slowly and alternately to creamed lard mixture. Fold in whipped egg whites. Bake in round cake pan or in muffin tins in hot (400 degree) oven. I prefer to use muffin tins, and I halve the recipe. Serve hot.

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