Sally Lunn (Tea Cake)

Ingredients

• 2 pounds light bread dough
• 1 ounce sugar— a spoonful
• 4 ounces butter—^ cup
• 3 yolks of eggs
• I teacup milk or cream
• I pound flour to work in

Method

1. 1

   Take the dough, already light, 4 hours before the meal, mix in all the ingredients.

2. 2

   Let rise 2 hours.

3. 3

   Knead, then make the dough into round balls and roll them flat.

4. 4

   Brush over with melted butter and place two of the flats together, one on the other.

5. 5

   Press in the center.

6. 6

   Rise an hour, and bake.

7. 7

   When done, slip a thin shaving of fresh butter inside each and brush the top over slightly, too.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 186. The excerpt below is the record exactly as published.

2 pounds light bread dough. I ounce sugar-— a spoonful. 4 ounces butter—^ cup. 3 yolks of eggs. I teacup milk or cream. I pound flour to work in

Cook this with the app: pantry check, scaling, and the assistant.