Sally Lunn’s Tea Cakes

Ingredients

• 1 pint of warm milk
• a quarter of a pint of thick small beer yeast
• 8 ozs. of lump sugar
• a lb. of butter
• 4 eggs

Method

1. 1

   Put into a pan 1 pint of warm milk and a quarter of a pint of thick small beer yeast, with flour sufficient to make a batter; cover it, and let it stand about 1 hour; then add 8 ozs. of lump sugar dissolved in a 1/2 pint of warm milk (or 4 eggs) and 1 lb. of butter rubbed into the flour; then make a dough as for French rolls; let it stand half an hour.

2. 2

   Then make up the cakes, and put them on tins, and when they have stood to rise, bake them in a quick oven.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 433. The excerpt below is the record exactly as published.

SALLY LUNN’S Tea Cakes. — These cakes are made as follows : — Put into a pan i pint of warm milk and a quarter of a pint of thick small beer yeast, with flour sufficient to make a batter ; cover It, and let It stand about a hours ; then add a ozs. of lump sugar dissolved in a K pint of warm milk (or 4 eggs) and a lb. of butter

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