* Exported from MasterCook *
Sally Lunn Teacake
Recipe By :RUTH ISABEL ROSS
Serving Size : 0 Preparation Time :0:00
Categories : country breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
125 grams butter -- (4 oz/l stick) or margarine
175 grams caster sugar -- (6 oz/3/4 cup) (superfine)
400 grams self-raising flour -- (14 oz/3-1/2 cups)
2 eggs -- beaten
milk -- if necessary
Cream the butter and sugar. Add the flour and beaten eggs alternately. Add a
little milk if the mixture seems too stiff.
Put the mixture into a well-greased tin. Bake at 220°C/425°F/gas 7 for 1 hour.
Cut while still warm and spread with softened butter.
Description:
"A simple form of Sally Lunn, the classic version of which is made with yeast
(page 22). These cakes are named after a girl who sold them in the streets of
Bath, England, in the late eighteenth century. The recipe quickly made its way
to Ireland as well
as"
Source:
"THE LITTLE IRISH BAKING BOOK"
S(mc formatted by):
"chef dave"
Copyright:
"FIRST EDITION 1996 ISBN 0-312-14005-3"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1721 Calories; 111g Fat (57.0% calories
from fat); 14g Protein; 176g Carbohydrate; 0g Dietary Fiber; 698mg Cholesterol;
1174mg Sodium. Exchanges: 1 1/2 Lean Meat; 21 Fat; 11 1/2 Other Carbohydrates.
NOTES : A simple form of Sally Lunn, the classic version of which is made with
yeast (page 22). These cakes are named after a girl who sold them in the
streets of Bath, England, in the late eighteenth century. The recipe quickly
made its way to Ireland as well as North America.
Nutr. Assoc. : 0 0 0 0 0
[Non-text portions of this message have been removed]
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