Sally Lunn Recipe

To two pounds of fine flour put about two table-spoonfuls of fresh yest,

mixed with a pint of new milk made warm. Add the yolks of three eggs,

well beat up. Rub into the flour about a quarter of a pound of butter,

with salt to your taste; put it to the fire to rise, as you do bread.

Make it into a cake, and put it on a tin over a chaffing-dish of slow

coals, or on a hot hearth, till you see it rise; then put it into a

quick oven, and, when the upper side is well baked, turn it. When done,

rasp it all over and butter it; the top will take a pound of butter.

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