.jpg) Sally Lunn buns | |
| Alternative names | Sally Lun, or Lund, Solemena, soel leme |
|---|---|
| Type | Sweet bread |
| Place of origin | England |
| Region or state | Bath, Somerset |
| Variations | Solilemmes |
A Sally Lunn is a large bun or teacake, a type of batter bread, made with a yeast dough including cream and eggs, similar to the sweet brioche breads of France. Sometimes served warm and sliced, with butter, it was first recorded in 1780[1] in the spa town of Bath in southwest England. As a tea cake it is popular in Canada and England. In New Zealand the bakery item known as the Sally Lunn is not the same as it has a thick layer of white icing and coconut on top and is also known as a Boston Bun.
There are many variations of Sally Lunn cake in American cuisine, some made with yeast, with variations that add cornmeal, sour cream or buttermilk to the basic recipe.[2][3] The recipe was brought to the United States by British colonists, and new American variations were developed through the 18th and 19th centuries. It is claimed in one 1892 newspaper article that Sally Lunn bread became known as "Washington's breakfast bread" because it was so admired by George Washington.[4]
- ^ Merriam-Webster https://www.merriam-webster.com/dictionary/Sally%20Lunn Retrieved 28 March 2018
- ^ The Oxford Companion to American Food and Drink. Oxford University Press. 2007. ISBN 978-0-19-988576-3.
- ^ Kilburn, Matthew (2004). "Lunn, Sally (supp. fl. 1680x1800)". Oxford Dictionary of National Biography (online ed.). Oxford University Press. doi:10.1093/ref:odnb/55187. Retrieved 16 June 2014. (Subscription or UK public library membership required.)
- ^ "Colonial Recipes: Sally Lunn Cake". Smithsonian Magazine.