Sally Lunn, No. 1

Three eggs, whites and yolks beaten separately, one quart of milk, a quarter of a pound of butter, two tablespoonsful of homemade yeast (more, if it is baker's), a tablespoon heaping full of sugar, flour enough to form a stiff batter, and a little salt. Warm the butter and milk together. When milk-warm, add the yeast, then the yolks of the eggs, then the flour, and last the whites; mix well together, and let it stand to rise four or five hours; then beat it up, pour it into the pan or Turk's head, and bake three-quarters of an hour. Serve hot.

Sally Lunn, No. 2

A quarter of a pound of butter, one quart of milk, three tablespoons even full of sugar, half a teacup of yeast, the yolks of three eggs, and flour enough to make a stiff batter; then the whites of the eggs beaten very light; when light, which will be in four or five hours, beat it up, put in buttered pans, and let it rise three-quarters of an hour more.

Sally Lunn, No. 3

One pint of milk, three eggs beaten separately, one table-spoonful of sugar, a teaspoonful of salt and three pints of flour, half a teacup of yeast, a piece of butter the size of an egg, warmed in the milk; mix all together in the morning, if it is wanted for tea; when light, stir it down, pour into the pan and let it rise again. If all in one, bake nearly an hour.

Sally Lunn Without Yeast

One quart of flour, half a pint of milk, two eggs beaten light, a piece of butter the size of an egg, a tablespoonful of sugar, a teaspoonful of soda and two of cream of tartar; beat the eggs, add the milk, soften the butter and stir in it, then the sugar, then the flour with the cream of tartar in it dry; then beat all well together, and add the soda dissolved in a teaspoonful of warm water; pour into pans, bake twenty minutes.