Sally Lunn
Sift one and one-half pounds of flour; make a hole in the middle and put in two ounces of butter warmed in a pint of milk, one saltspoonful of salt, three well beaten eggs, one-half cupful of yeast. Mix the whole well together and put it in well buttered tin pans and set in a warm place to rise, about six or seven hours. It should be broken, not cut. It is better sent whole to the table and broken in a napkin just before eating.