Sally Lunn, With Sugar

One quart of flour, two ounces of butter, two ounces of brown sugar, two eggs, two tablespoonfuls of yeast, a small quantity caraway seed and cinnamon, and about half a pint of milk. Warm the milk, the butter, and sugar; mix as for bread, but much softer. Butter a pan, and let the dough rise in it, without working over it. Allow it three hours to rise. Bake it forty minutes. To be served hot, and buttered when eaten.

Sally Lunn, No. 1

A quarter of a pound of butter, a pound of flour, two eggs, salt to taste, half a gill of yeast, with milk enough to make a soft dough. Cut up the butter and warm it in a little milk; when the milk is lukewarm, stir it into the flour, with eggs beaten light, and the yeast. Butter your cake mould, and set it near the fire to rise. When perfectly light, bake it in a moderate oven. It is always eaten hot.

Sally Lunn, No. 2

Sift into a pan, one and a half pounds of flour; make a hole in the middle of it, and pour in two ounces of butter, warmed in a pint of sweet milk, a saltspoon-ful of salt, two eggs, well beaten, and two tablespoonfuls of the best brewer's yeast. Mix the flour well with the other ingredients, and bake it in a turban form, or bread pan well greased. It requires to be put to rise at three o'clock, in order to bake it at seven o'clock.

Sally Lunn, No. 3

A quarter of a pound of butter, a pound of flour, two eggs, salt to taste, half a gill of yeast, and milk to make a soft dough. Cut up the butter and warm it in a little milk; when the milk is lukewarn, stir it into the flour, with the eggs beaten light, and the yeast. Butter your cake mould, and set it near the fire to rise. When perfectly light bake it in a moderate oven. It is always eaten hot.