Aunty’S Buns. — ( Family Recipe .) — Bub half a pound of fresh
butter into two pounds of flour, add a little salt✪ Fluted Biscuits. Mix it with a
little warm milk and yeast. Let it stand to rise. Then add half a
pound of sifted loaf sugar, half a pound of currants washed and
picked, and some chopped citron and candied peel. Beat up three
fresh eggs well with as much tepid milk as will make it the thickness
of a plum pudding. Mix all together and let it rise again before
baking. Use oval fluted tins well buttered, and bake a good brown.
Water Cakes. — ( Family Recipe.) — Take the best flour
mixed rather stiff with skim milk✪ Water Cakes. Bake on the shelf of the oven
and turn the cakes. Everything is in the baking, and the oven
must be a moderate heat.
Lady Feversham’s Rusks. — (Family Recipe.) — Fourpounds
of flour, a pint of milk, a quarter of a pound of butter melted in
the milk, half a pint of yeast (or an ounce of German yeast), four
eggs (some leave out one yolk), a dessertspoonful of sugar, and a
saltspoonful of salt✪ Lady Feversham’s Rusks. Make your paste, and let it stand one hour
by the fire. Then make it into small rolls, and bake one hour in
a quick oven. Take them out and cut them through the middle.
Lay them on tins, and let them stand in the oven four hours.
You must keep them in tins. Rub the butter well into the flour
the first time.
SALLY LUNN’S BATH CAKE
539
Sally Lunn’s Bath Cake, — ( Family Recipe, brought from
Bath.) — Sally Lunn was a pastrycook at Bath early in this cen-
tury, whose name is always associated with the tea-cakes for
which she was famous.
One pound finest flour, three eggs, leaving out one white.
Beat the eggs well together, strain them, whisk well. Then mix
together a pint of good cream and three large spoonfuls of good
small-beer yeast (it would now be an ounce of German yeast).
Warm a little of it to wet the flour lightly, then mix the rest
with a quick, light hand, and add a little salt✪ Sally Lunn’s Bath Cake. Knead well and
set it before the fire to rise until it is very light. Then mould it
again to make it into a cake, put it into a slow oven, and fifteen
minutes will bake it. Open the cake whilst hot and butter it.
Let the butter be warmed a little before the fire before you put it in.
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✪ Sally Lunn’s Smaller Bath Cakes. Let it stand one hour by the fire to rise. Then roll
it into cakes about three inches thick, or thinner if you please.
Bake as the other.
Modern Sally Lunn. — Six ounces of flour, a quarter of an
ounce of German yeast, two yolks of eggs, a gill of cream, two
ounces of butter, all worked together for a few minutes till it is
a light dough. Or rub two ounces of butter into a pound of
flour with half an ounce of baking powder and a saltspoonful of
salt. Make into dough by first mixing in two well-beaten eggs,
and then milk enough to make it a thick batter✪ Modern Sally Lunn. Pour into hot
buttered muffin rings two and a half inches deep, but only fill
them half full. Set them to rise by the fire on a baking tin ;
when well risen brush over the surfaces with a little milk, and
bake in a quick oven for a quarter of an hour. Cut in four,
toast, butter, and serve at once.
Page 374 · 7 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Aunty’S Buns. — ( Family Recipe .) — Rub half a pound of fresh butter into two pounds of flour, add a little salt. Mix it with a little warm milk and yeast. Let it stand to rise. Then add half a pound of sifted loaf sugar, half a pound of currants washed and picked, and some chopped citron and candied peel. Beat up three fresh eggs well with as much tepid milk as will make it the thickness of a plum pudding. Mix all together and let it rise again before baking. Use oval fluted tins well buttered, and bake a good brown.
Water Cakes. — ( Family Recipe.) — Take the best flour mixed rather stiff with skim milk. Bake on the shelf of the oven and turn the cakes. Everything is in the baking, and the oven must be a moderate heat.
Lady Feversham’s Rusks. — (Family Recipe.) — Fourpounds of flour, a pint of milk, a quarter of a pound of butter melted in the milk, half a pint of yeast (or an ounce of German yeast), four eggs (some leave out one yolk), a dessertspoonful of sugar, and a saltspoonful of salt. Make your paste, and let it stand one hour by the fire. Then make it into small rolls, and bake one hour in a quick oven. Take them out and cut them through the middle. Lay them on tins, and let them stand in the oven four hours. You must keep them in tins. Rub the butter well into the flour the first time.
SALLY LUNN’S BATH CAKE
Sally Lunn’s Bath Cake, — ( Family Recipe, brought from Bath.) — Sally Lunn was a pastrycook at Bath early in this century, whose name is always associated with the tea-cakes for which she was famous.
One pound finest flour, three eggs, leaving out one white. Beat the eggs well together, strain them, whisk well. Then mix together a pint of good cream and three large spoonfuls of good small-beer yeast (it would now be an ounce of German yeast). Warm a little of it to wet the flour lightly, then mix the rest with a quick, light hand, and add a little salt. Knead well and set it before the fire to rise until it is very light. Then mould it again to make it into a cake, put it into a slow oven, and fifteen minutes will bake it. Open the cake whilst hot and butter it. Let the butter be warmed a little before the fire before you put it in.
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. Let it stand one hour by the fire to rise. Then roll it into cakes about three inches thick, or thinner if you please. Bake as the other.
Modern Sally Lunn. — Six ounces of flour, a quarter of an ounce of German yeast, two yolks of eggs, a gill of cream, two ounces of butter, all worked together for a few minutes till it is a light dough. Or rub two ounces of butter into a pound of flour with half an ounce of baking powder and a saltspoonful of salt. Make into dough by first mixing in two well-beaten eggs, and then milk enough to make it a thick batter. Pour into hot buttered muffin rings two and a half inches deep, but only fill them half full. Set them to rise by the fire on a baking tin ; when well risen brush over the surfaces with a little milk, and bake in a quick oven for a quarter of an hour. Cut in four, toast, butter, and serve at once.
Records on this page
Fluted BiscuitsAunty’s BunsWater CakesLady Feversham’s RusksSally Lunn’s Bath CakeSally Lunn’s Smaller Bath CakesModern Sally Lunn