Sally Lunn. (No. 1.)

One cup of sweet milk, one-half cup of yeast, one-half cup of butter, one-half cup of sugar, two eggs, three cups of flour. Butter a square cake-pan and let it rise over night. Bake for breakfast.

Sally Lunn. (No. 2.)

One quart of flour, four eggs, one-half cup of melted butter, one cup of warm milk, one cup of warm water, one-half cup of yeast, one teaspoonful of salt. Beat the eggs to a stiff froth, add the milk, water, butter, and salt; stir the flour to a smooth batter, and beat the yeast in well. Mix it up in the morning if wanted for tea. When light, stir down, and pour into a well buttered mould, and let Sally rise again. Bake steadily from three-quarters to one hour. Eat hot.

Sally Lunn - Without Yeast

One quart of flour, one-half pint of milk, two eggs, a piece of butter the size of an egg, three tablespoonfuls of sugar, two teaspoonfuls of Equity baking-powder. Bake twenty minutes.