Sally Lunn’s Bath Cake

Ingredients

• One pound finest flour
• three eggs
• a pint of good cream
• three large spoonfuls of good small-beer yeast
• a little salt

Method

1. 1

   Beat the eggs well together, strain them, whisk well.

2. 2

   Mix together the cream and yeast.

3. 3

   Warm a little of it to wet the flour lightly, then mix the rest with a quick, light hand, and add a little salt.

4. 4

   Knead well and set it before the fire to rise until it is very light.

5. 5

   Then mould it again to make it into a cake, put it into a slow oven, and fifteen minutes will bake it.

6. 6

   Open the cake whilst hot and butter it.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 374. The excerpt below is the record exactly as published.

SALLY LUNN’S BATH CAKE 539 Sally Lunn’s Bath Cake, — ( Family Recipe, brought from Bath.) — Sally Lunn was a pastrycook at Bath early in this cen- tury, whose name is always associated with the tea-cakes for which she was famous. One pound finest flour, three eggs, leaving out one white. Beat the eggs well together, strain them, whisk well. Then mix together a pint of good cream and three large spoonfuls of good small-beer yeast (it would now be an ounce of German yeast). Warm a little of it to wet the flour lightly, then mix the rest with a quick, light hand, and add a little salt

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