Sally Lunn Cake - Sokeil el Lune -
Sally Lunn Cake - A large sponge cake-like bread, more like a bread than a cake that is either yeast or baking powder based that can be made either into a cake, buns, rolls, or even a loaf of bread.
1680s - Some historians maintain that Sally Lunn cakes were originally made by Protestant refugees from France, who called them "soleil et lune." Translated into English this means sun and moon, with sun" referring to the warmly colored top, and "moon" to the white and airy interior. In the mouths of English vendors crying their wares on the streets of Bath, "soleil et lune" could become Sally Lunn. In 1685, Louis XIV (1636-1715) revoked the Edict of Nantes (slaughter of Huguenots), which gave little protection to French Protestants. He banned practice of any religion except Roman Catholicism in France. More than half a million Protestants fled the country to England, Germany, and the Netherlands.
1700s - The most popular version says that Sally Lunn, real name of Solange Luyon, was a pastry cook in Bath, England where she made and sold these buns in the streets for over thirty years. Following is from the Sally Lund's Museum in Bath, England:
Another story that French chef, Marie Antoin(e) Careme (1784-1833), famous chef and author, while visiting there with the royal entourage, discovered the delicate cake and presented it to his own country "rigged out in the height of French fashion." It was called a French Solilemme. In northern France, solilemme is the name of a rich brioche-like bread. Right after baking, solimemes are split horizontally; the surface is spread with melted butter, then the top is replaced and they are served warm.
1844 - Charles Dickens (1812-1879) described in his book, The
Chimes, about a drear evening as "the sort of night
that's meant for muffins. . . Likewise crumpets. Also Sally Lunns."
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