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Sally Lunn’s Smaller Bath Cakes
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Presented as published in 1898. 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 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 Smaller Bath Cakes.— (Family Recipe, brought from Bath.) — One pint of flour, that is, fourteen ounces, the yolks of two eggs, a large spoonful of yeast (now not quite half an ounce of German yeast), a little salt, and as much warm milk with a little butter melted in it as will make it of a proper thickness
Cook this with the app: pantry check, scaling, and the assistant.