The Times Picayune Publishing Company

Sally Lunn

Pain a la Vielle Tante Zoe

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

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

Ingredients

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

Method

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