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Sally Lunn's Eating House. A Sally Lunn is a large bun or teacake, a type of batter bread, made with a yeast dough including cream and eggs, similar to the sweet brioche breads of France. Sometimes served warm and sliced, with butter, it was first recorded in 1780 [1] in the spa town of Bath in southwest England. As a tea cake, it is popular in ...
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Sally Lunn's House: Bath: Bath and North East Somerset: Historic house: This tea and eating house, with a period kitchen, dates from the 17th century house, and is where the Sally Lunn bun originated. [150] Shoe Museum: Street
1482 – "Sally Lunn's House" built. c. 1495 – St Mary Magdalen, Holloway, built as a chapel to a leper's hospital. [6] 1499 – Abbey found derelict by Oliver King, Bishop of Bath and Wells, who begins its reconstruction. [8] Roman Baths with Abbey beyond as at c.1900. 1533 – Rebuilding of Abbey substantially completed by this date. [6]
I found and posted a Flickr photo of the exterior of Sally Lunn's bakery in Bath. Alas, the Flickr poster didn't add a photo of one of the buns to the nice photos posted of the bakery. Someone in Bath feel like going by, having a bun and posting a picture before you eat it? Geoff Who, me? 01:41, 22 December 2009 (UTC)
The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. [ 1 ] [ 2 ] Variations in ingredients include enclosing a lump of sugar in the bun [ 3 ] or adding candied fruit peel, currants , raisins or sultanas .
The Holburne's role as a university museum was established in 1973 through its association with the University of Bath. [30] Though it has also engaged in collaboration with nearby University of Bristol. [31] In 2013 the Holburne Museum and Bath Spa University announced a new partnership to promote their academic and cultural collaboration. [32]
A Boston bun, also known as a Sally Lunn, is a large spiced bun with a thick layer of coconut icing, prevalent in Australia and New Zealand.Traditionally the bun contains sieved mashed potato, [1] and modern versions sometimes contain raisins or sultanas, the inclusion of which dates from the 1930s. [2]