Recipe: Sally Lunn

Warm one-half cupful of BUTTER in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of sifted flour; beat thoroughly and when the mixture is blood warm, add four beaten eggs and last of all, half a cup of good lively yeast. Beat hard until the batter breaks in blisters. Set it to rise over night. In the morning, dissolve half a teaspoonful of soda, stir it into the batter and turn it into a well-BUTTERed, shallow dish to rise again about fifteen or twenty minutes. Bake about fifteen to twenty minutes.

The cake should be torn apart, not cut; cutting with a knife makes warm Bread heavy. Bake a light brown. This cake is frequently seen on Southern tables.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)