Sally Lunn Tea Cakes
From Boston Cooking-School cook book, 1896
Serves 6
Makes 18 to 24 tea cakes.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 36. The excerpt below is the record exactly as published.
Y4 teaspoon salt 3 cups flour Grated rind 44 lemon Add sugar to milk. When lukewarm, add yeast cake broken in pieces, and when yeast cake is dissolved, add 11% cups flour; cover and let rise until full of bubbles. Add eggs and remaining ingredients. Cover and again let rise. Shape, let rise and bake like Coffee Rolls (p. 84). Makes 20 to 24 cakes. RAISED MUFFINS 1 cup scalded milk 34 teaspoon salt 1 cup boiling water 1 yeast cake 2 tablespoons butter 1 egg, well beaten 14 cup sugar 4 cups flour Add butter, sugar, and salt to milk and water. When lukewarm, add yeast cake and, when dissolved, egg and flour. Beat thor- 86 THE BOSTON COOKING-SCHOOL COOK BOOK oughly. Cover, let rise until light. Fill buttered muffin pans 2 full. Let rise until pans are full. Bake 30 minutes in moder- ately hot oven (375° F.). Makes 24 to 30 muffins. Grilled Muffins. Put buttered muffin rings on hot greased griddle. Fill half full with mixture and cook slowly until well risen and browned underneath; turn muffins and rings and brown other side. TEA CAKES 1 cup scalded milk 1 yeast cake 4 tablespoons butter 2 tablespoons milk 2 tablespoons sugar 1 egg, slightly beaten 1 teaspoon salt 3 cups flour Make like Raised Muffins (see above). Makes 20 to 24 cakes. - FLUME FLANNEL CAKES 1% cups milk Y teaspoon salt 4 cup sugar V% yeast cake Y cup butter 4 cups flour 2 egg whites, beaten stiff Scald milk and add sugar, butter, and salt. When lukewarm, add yeast cake and, when yeast is dissolved, flour. Mix thoroughly and add egg whites. Cover and let rise overnight, cut down, fill buttered, heavy muffin pans half full. Let rise. Bake 20 minutes in hot oven (400° F.). Makes 24 to 30 cakes. SALLY LUNN TEA CAKES 2 tablespoons butter 1 yeast cake dissolved in 2 tablespoons sugar 4 cup lukewarm water Y% teaspoon salt 3 eggs, well beaten 1 cup scalded milk Flour (about 334 cups)
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