Sallyiunns (Careme's recipe)

Ingredients

• twelve ounces of flour
• half an ounce of yeast
• a gill of lukewarm cream
• a quarter of an ounce of salt
• one ounce of pounded sugar
• four yolks of eggs
• five ounces of butter
• wash the top with egg

Method

1. 1

   Sift flour, separate a fourth part, make a hollow, add yeast and lukewarm cream.

2. 2

   Mix gradually and let rise.

3. 3

   When doubled, add remaining flour, salt, sugar, yolks, warm butter, and cream.

4. 4

   Stir until soft, beat for minutes, add leaven, and work until smooth.

5. 5

   Place in a buttered mold, let ferment until doubled, wash with egg, and bake in a quick oven for an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1651. The excerpt below is the record exactly as published.

Sallyiunns (Careme's recipe). — Sift twelve ounces of flour, separate a fourth part, in which make a hollow, put in it nearly half an ounce of yeast and a little lukewarm cream ; mix the flour gradually with this, and put it into a small stewpan to rise (it should be very soft). "When double its first size, form the remaining flour in the requisite manner, and put in the centre a quarter of an ounce of salt, one ounce of pounded sugar, four yolks of eggs, five ounces of butter made warm only, and a gill of lukewarm cream ; stir this mixture, mingling the flour with the liquid until of a soft con- sistence, and beat the paste for some minutes with the palm of the hand; then, if perfect, add the leaven, and work it yet some minutes to render it smooth and elastic ; put it into a plain mould six inches wide and five inches high, well "buttered, and set it in a proper place to ferment ; when double its primitive volume, wash the top with egg

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