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Sally Lunns

3/4 lb. (3 cups) flour I oz. (2 tablespoonfuls) butter I oz. (2 tablespoonfuls) sugar I compressed yeast cake 1/2 gills (3/4 cup) milk 1½ teaspoonful salt I beaten egg Sieve the flour and salt into a basin, rub in the butter lightly. Stir the sugar and yeast together until liquid; add to them the milk, which should be just tepid. Beat up the egg and add it to the milk and yeast. Make a hollow in the middle of the flour, strain in the yeast, et cetera, mix to a soft but not sticky dough. Knead it lightly on a Cakes well floured baking board. Butter well two plain round cake tins, divide the dough into two cakes, drop one into each tin. Cover the tops with a piece of paper, put the tins in a warm place until the dough has risen and filled them. This will probably take one hour. Next put them in a hot oven and bake for thirty minutes. When cooked, turn them out of the tins. Brush the tops over with a little warmed milk and butter, and leave them on a sieve until cold.

Besides being excellent cut in slices, toasted, buttered and served hot, they are very good sliced as ordinary bread and butter.

Sally Lunn was a Bath celebrity who, at the end of the eighteenth century, kept a cake shop which was a favorite resort for both youth and age in the old West of England country town.

Sally originally carried out her cakes, morning and evening, in a basket with a white cover.

Later her small shop on Lilliput Alley became a favorite haunt, and Dalmer, a baker and musician, seeing that it was a very good thing, bought the business, composed a song about the cakes and 人 set it to music. This song became a popular street ditty, and barrows were used to distribute the now celebrated cakes.