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The Sally Lunn 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 ...
Bath Spa railway station; St John's Church, Bath; C. ... Sally Lunn's House; St Saviour's Church, Bath; Sham Castle; Church of St Swithin, Bath; Sydney Gardens ...
At public breakfasts tea, coffee, rolls and Sally Lunn buns were served at about midday, followed by dancing. [12] There were generally three evening galas each summer, usually on the birthdays of George III and the Prince of Wales, and in July to coincide with the Bath races. During these galas the gardens were lit with thousands of lamps and ...
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
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Sally Lunn's, home of the Sally Lunn bun. Several foods have an association with the city. Sally Lunn buns (a type of teacake) have long been baked in Bath. They were first mentioned by name in verses printed in the Bath Chronicle, in 1772. [189] At that time they were eaten hot at public breakfasts in Spring Gardens.
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