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Bread

A Sally Lunn

A yeasted bread roll made with butter, milk, eggs, and fresh yeast, baked in a greased tin.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

A Sally Lunn

Ingredients

Directions

Prepare the dough

  1. Sift a pound and a half of flour into a pan.

  2. Make a hole in the middle of the flour.

  3. Pour two ounces of butter warmed in a pint of milk into the hole.

  4. Add a salt spoonful of salt, three well-beaten eggs, and two tablespoonfuls of the best fresh yeast.

  5. Mix the flour well into the other ingredients.

Rise and bake

  1. Place the whole mixture into a square tin pan greased with butter.

  2. Cover the pan, set it in a warm place, and wait until the dough is quite light.

  3. Bake the dough in a moderate oven.

Serve

  1. Serve the cake hot, buttered.

  2. Alternatively, bake the batter on a griddle in small muffin rings, pulling the cakes open and buttering them when brought to the table.

Nutrition, whole recipe (rough)

784Calories
27 gProtein
26 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Eliza Leslie. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour (in the method)
Forms the main structure of the bread as its proteins set around the gas bubbles.
Eggs
Add structure and richness, helping the crumb set and hold its shape.
Fresh yeast
Produces carbon dioxide gas, which makes the dough rise and become light.
Milk
Adds moisture and softness, and its sugars help the crust brown.
Butter
Adds fat for a tender crumb and a rich flavour.

The step that matters

Waiting for the dough to become quite light. The yeast needs time and warmth to produce enough gas to raise the dough. Baking before it is fully risen gives a dense, heavy cake, because the structure sets before the bubbles have expanded.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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