Sally Lunns

By

This Sally Lunns Recipe is From “Flour Confectionery” published in 1928 by Reg A. Wright Head Teacher of the Birmingham School of Bakery and Confectionery. The recipes in this book were intended for the baking trade.

Sally Lunns

Sally Lunns Recipe From "Flour Confectionery"

The dough recipes needed to make the Sally Lunns from “Flour Confectionery”

Bun Dough Recipe

Bun Dough Recipe From "Flour Confectionery"

Pages: 1 2 3
Posted in All Recipes.
Share

Related Posts

  •
    August 26, 2015

    Pancakes With Bacon & Maple Syrup

    This recipe makes the best tasting pancakes and bacon with maple syrup. There are other recipes, but many of them promote ‘corner cutting’ and ultimately they come up with the same tired and blandly predictable results … however this recipe is the real deal, the true classic, and really only a few extra things need …

  •
    August 21, 2011

    Winter Game Terrine

    This game terrine (a coarse pate) is made from Venison, Rabbit and Pheasant, which is a really good introduction to these specialist ‘game’ meats for anyone who has never tried them. Served with thin sliced brown-bread toast, and a fruity chutney, this home-made game pate is a great appetizer to serve guests in any season, …

  •
    December 29, 2011

    Chykonys In Bruette

    Chicken In Bruette (or Bruet) is a medieval broth or meat cooked in a broth, (but do note it is generally thicker than a normal broth) in this case it is a chicken and ale broth from 1430 A.D. thickened by breadcrumbs. This is great as a side dish to a platter of roast meats …

  •
    December 20, 2011

    Punch Royal

    The recipe for this Punch-Royal comes from John Nott, published in 1723. The recipe contains no spices, which was quite usual at the time, and it is a powerful drink, but it is also certainly warming, particularly for those cold winter nights; and it is perfect for a stronger punch taken out in a hip …

Basket Close
Updating…
  • No products in the basket.

Continue shopping