One pint of milk, three eggs, one teaspoonful of sugar, one gill of good yeast or a quarter of a compressed cake, one and one-half pints of sifted flour, one teaspoonful of salt, one ounce of butter. Scald the milk, add to it the butter, and stand on one side until lukewarm; then add the yeast, salt, sugar, and flour; beat continuously for five minutes, cover, and stand in a warm place for two hours, or until very light. Then beat the eggs separately until very light; add first the yolks and then the whites; stir them in carefully; stand again in a warm place for fifteen minutes, then turn into a greased Turk's Head, and bake in a moderately quick oven for forty minutes
This recipe for Sally Lunn was taken right out of the Ladies' Home Cook Book 1898. Below are notes from our kitchen.
Notes:
Sally Lunn is a delightful light quick bread. It is cooked like cornbread, but the result is a light golden, moist, bread reminiscent of a very soft biscuit quality. A Turk's Head is similar to a Bundt pan. I've used a large spring-form pan, and an angel's food cake pan. I was really impressed with this recipe and served by cutting in wedges with butter and jams.