SALLY LUNNS.
1 pint of lukewarm milk;
2oz. Of castor sugar;
1oz. Of compressed yeast;
A pinch of salt;
1½ lb. Of flour;
2 eggs;
¼lb. Of butter.
Mix together the flour and salt in a basin.
Beat the yeast to a cream with the sugar.
Melt the butter in the milk and, when lukewarm, stir it to the yeast.
Strain this into the centre of the flour and add the beaten eggs.
Mix in the flour from the sides carefully until a stiff dough or batter is formed.
Cover with a cloth and leave in a warm place to rise, from 1 to 2 hours.
Then knead lightly until quite smooth and free from cracks,
and form into 5 or 6 cakes. Put these on a greased and floured tin,
and leave in a warm place to rise for about 20 minutes.
Then bake in a hot oven for 15 to 20 minutes, or until firm when pressed and a nice brown.
The Sally Lunns may be glazed by brushing a little sugar, melted with a spoonful of milk
over the top. When cooked, split them open, butter them and serve hot.
Time - 20 minutes.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
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