Sally Lunn, No. 2
353. A quarter of a pound of butter,
A pound of flour,
Two eggs,
Salt to taste,
Half a gill of yeast,
Milk 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 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.