New-York Historical Society’s Recipe of the Week:
Sally Lunns

A recipe from the Duane Family cookbook collection (1840-1874). Read more about the collection, plus see all the recipes to cook or bake here.

Sally Lunns

1/2 pint sour cream (or sweet)
1/2 pint buttermilk, piece of [butter]
size of hen’s egg [about ¼ cup or half a stick], 2 teaspoons
[baking] soda, 1 teaspoon Tartaric acid [cream of tartar]
1 large cup of sugar
flour [2 to 2 1/2 cups] to make a soft batter
to drop from a spoon, pour
in a pan about 1 inch thick
[bake at 350 degrees Fahrenheit for an hour or until golden brown on top]
Nice [served] hot for tea

Historic Recipe for Sally Lunns