Sally Lunn

Pain a la Vielle Tante Zoe

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About

Sally Lunn is nothing more than the old breakfast dish known to the Creoles for generations as Pain a la Vielle Tante Zoe. Take


  • A Pint of Milk
  • Pints of Flour
  • ½ Cupful


Warm the butter in a pint of milk till the milk reaches the boiling point. Do not let it boil. Simply scald. Then add the salt and a tablespoonful of sugar. Let it cool. When tepid add the flour, well sifted, and beat thoroughly into the mixture. Lastly, add the yeast, dissolved in a little hot milk