A Solimemne

A rich French breakfast cake, or Sally Lunn

Preparation info
    • Difficulty


    • Ready in

      1 hr

Appears in

By Eliza Acton

Published 1845

  • About


  • Flour ¾ lbs.
  • yeast, ½ oz.
  • little cream


From three-quarters of a pound of flour take three ounce for the leaven, and make it into a lithe paste with half an ounce of solid, well-washed yeast, mixed with two or