Sally Lunn's Teacakes

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (11)

14oz. flour (one pint) ↝ Flour, 00 [Cereal Grains and Pasta]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a large tablespoonful of yeast ↝ Yeast [Not included in a food category]
or not quite 1oz. German yeast ↝ Yeast [Not included in a food category]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
as much warm milk (in which you have dissolved 1/2oz. butter) as will work it to a nice dough ↝ Butter, stick, unsalted [Dairy and Egg Products]
as much warm milk (in which you have dissolved 1/2oz. butter) as will work it to a nice dough ↝ Milk, NFS [Milk, reduced fat]

glaze

a spoonful or two of moist sugar ↝ Sugar, NFS [Sugars and honey]
enough boiling milk to dissolve it ↝ Milk, NFS [Milk, reduced fat]
or use egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

serving

warmed butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Mix together flour, egg yolks, yeast, salt, and warm milk (with dissolved butter) to form a dough.
Let the dough stand for an hour by the fire to rise until very light.
Shape the dough into rounds.
Bake in rings on a baking tin for fifteen to twenty minutes in a slow oven.
While hot, slice and generously butter with warmed butter.

Glaze

Before baking, prepare the glaze.
Put a spoonful or two of moist sugar in a basin and pour over enough boiling milk to dissolve it.
Alternatively, use egg for the glaze.

Original Text · last edited 4 days ago

Sally Lunn's Teacakes.—Mix together 14oz. flour (one pint), the yolks of two eggs, a large tablespoonful of yeast (or not quite 1oz. German yeast), a pinch of salt, and as much warm milk (in which you have dissolved ½oz. butter) as will work it to a nice dough. Let it stand for an hour by the fire to rise (it must be very light), shape it into rounds, and bake in rings on a baking tin for fifteen to twenty minutes in a slow oven. Slice whilst hot, and butter generously with warmed butter. Before baking, glaze with the following: Put a spoonful or two of moist sugar in a basin, and pour over it enough boiling milk to dissolve it; or use egg. Proper Sally Lunns have no sugar.

Notes

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