Sally Lunn

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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One cup of warmed sweet milk in a cup of yeast, one cup of sugar, one quart of sifted flour, and four eggs, with a cup of lard and butter melted together. Pour this mixture, after it has been well beaten, into a cake mould; let the mould be warmed and well greased. Set it now to rise in a warm place, let it rise until very light, and bake like a cake. With a sharp knife divide the cake, severing the top from the bottom crust; butter both, set the top crust down on the under half, and bring it to table hot.