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Lun/Lunn, Sally

A form of small spiced cake, developed from the "Whig" and flavoured with caraway seeds and currants, traditional during the middle ages and returning to popularity during Victorian times as a breakfast item. Sally Lunn, herself, had a shop in Bath, and the buns she made became a fashionable breakfast item - when tey were spread with butter and eaten hot for breakfast. See "Whig"

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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