Solimenne (Sally Lunn)

Ingredients

• three-quarters of a pound of flour
• half an ounce of solid, well-washed yeast
• two or three tablespoonsful of just warm cream, or new milk
• a quarter of an ounce of fine salt
• one ounce of pounded sugar
• the yolks of four fresh eggs
• four ounces of lukewarm butter
• plenty of good butter, just dissolved

Method

1. 1

   Make a paste with part of the flour and yeast, let it rise.

2. 2

   Mix remaining flour with salt, sugar, eggs, butter, and cream.

3. 3

   Knead, let rise, then bake for nearly an hour.

4. 4

   Serve with melted butter.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 477. The excerpt below is the record exactly as published.

three-quarters of a pound of flour take three ounces for the leaven, and make it into a lithe paste with half an ounce of solid, well- washed yeast (see Chapter XXXI.), mixed with two or three tablespoonsful of just warm cream, or new milk ; throw a cloth over and leave it near the fire to rise for about half an hour, or until it is twice its original size. In the interim make a hollow in the centre of the remainder of the flour, and put into it a quarter of an ounce of fine salt, one ounce of pounded sugar, the yolks of four fresh eggs, four ounces of lukewarm butter, and a couple of tablespoonsful of cream, also warm. Mix the whole gently and carefully into a per- fectly smooth paste, flatten it with the hand upon the dresser, spread the leaven over it, and blend them thoroughly with light kneading, as directed for brioche paste, page 349. The whole should be of the same colour throughout. Next, put it into a small, well-buttered copper stewpan, or plain cake-mould, and let it remain in a moderately warm place until it has risen, like the leaven, to double its original size ; then with a paste-brush or feather wash the top with beaten egg, and without disturbing it, set it into a tolerably quick oven, and bake it nearly or quite an hour ; but do not allow it to be too deeply coloured. Turn t from the mould, cut it once or twice asunder, and pour over the slices plenty of good butter, just dissolved

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