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Sally Lunn n

Also Sally Lund, Sally Lunn bread[OED2 Sally Lunn sb. 1.a 1780 →]

1 A rich, usu sweet, yeast bread or its quick-bread counterpart; see quots.esp North Carolina, VirginiaSee Map

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  • 1847 (1979) Rutledge Carolina Housewife 207, Sally Lunn. Two eggs, two small cups of cream, two cups of loaf sugar, one pint of flour, half a pound of butter, one tea-spoonful of mace. . . add a tea-spoonful of tartaric acid, one and a half tea-spoonfuls of soda.
  • 1853 (1982) Lea Domestic Cookery 76, Sally Lunn. Warm a quart of milk with a quarter of a pound of butter, and a heaped spoonful of sugar; beat up three eggs, and put in, with a little salt, and flour enough to make it stiffer than pound-cake; beat it well; put in a tea-cup of yeast, and let it rise; butter a fluted pan and pour it in; bake it in a quick oven, slice and butter it.
  • 1879 (1965) Tyree Housekeeping in Old VA 34, Sally-Lunn. [4 recipes are given for yeast-leavened breads.]
  • Ibid 36, Quick Sally-Lunn [leavened with soda and cream of tartar].
  • 1887 Century Illustr. Mag. 35.16 VA, A procession of little darkies . . was seen to pass and repass, supporting plates of hot batter-cakes, muffins, Sally Lunns, rice waffles.
  • 1932 (1946) Hibben Amer. Regional Cookery 6 VA, Risen Sally Lunn.
  • Ibid 7 SC, Quick Sally Lunn.
  • 1940 Brown Amer. Cooks 637 NC, Old-Fashioned Sally Lunn. [Recipe includes flour, salt, sugar, yeast cake, milk, eggs, butter.] . . Cover and let rise. . . Pour into buttered funnel cake pan. . . Turn out and carry to the tea table at once.
  • Ibid 846 VA, Sally Lunn. [Recipe includes flour, sugar, baking powder, salt, milk, eggs, butter.] . . Bake in a well buttered funnel pan, or in muffin pans. Eat with tea. All of the old-time Sally Lunns were made with yeast, and many were as sweet and rich as cake.
  • 1965–70 DARE
    Qu. H18, . . Special kinds of bread
    Infs VA4, 83, 98, 104, 108, Sally Lunn (bread); TN5, Sally Lund; VA33, Sally Lunn—made in a loaf; eaten hot, and broken off in chunks; never cut; NC36, Sally Lunn bread—risen, baked in a round tube pan—light and sweet; VA23, Sally Lunn bread—between a cake and a bread; used for Sunday night supper; VA42, Sally Lunn bread—cake-like; VA74, Sally Lunn bread—old-fashioned. [8 of 11 Infs coll educ]
  • 1986 Pederson LAGS Concordance (Kinds of bread made of flour) 3 infs, AL, GA, TN, Sally Lunn (bread).
  • 1988 Lincoln Avenue 222 wNC (as of c1940) [Black], She was an excellent cook, turning out extraordinary cakes and pies or Sally Lunn or Charlotte Russe with effortless perfection.
Sally Lunn 1 + varr (Qu. H18)

2 See quots.

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  • 1966–69 DARE
    Qu. H14, Bread that’s made with cornmeal
    Inf IL55, Sally Lunn—more like a pudding, made with cornmeal;
    Qu. H63, Kinds of desserts
    Inf FL15, Sally Lunn—whipped cream with sponge cake served in deep dish—old-fashioned.
  • 1986 Pederson LAGS Concordance (Kinds of bread . . made from cornmeal) 1 inf, csGA, Sally Lunn = spoon bread; VA corn bread dish.