Sally Lunn

This recipe is from Senn's Wartime Cooking Guide which was published in 1915. Rationing wasn't introduced until 1917 so there is butter, milk and egg in this recipe. The focus was more on cooking things efficiently and cheaply; this recipe states it would cost 4 1/2d on average to make. German yeast was dried yeast - it is interesting that it is still called German yeast in a wartime book.

  • 1 lb flour
  • 1 1/2 oz butter
  • 1/2 pint lukewarm milk
  • 1 egg (beaten)
  • a pinch of salt
  • 1/2 oz German yeast
  1. Melt the butter in the milk and cream in the yeast

  2. Add the salt to the flour and stir in the yeast, milk and the beaten egg

  3. Mix together until quite smooth and free from lumps

  4. Put the dough into well-greased tins and leave to rise for an hour

  5. Bake in a hot oven for 15 minutes