Sally Lunn bun
Sally Lunn is a large bun or teacake made with a yeast dough including cream, eggs, and spice, similar to the sweet brioche breads of France. Served warm and sliced, with butter, it was first recorded in 1780 in the spa town of Bath in southwest England. The same name has been applied to various unrelated breads in the US since the early 20th century.
The origins of the Sally Lunn are shrouded in myth - one theory is that it is an anglicisation of "Sol et lune" (French for "sun and moon"), representing the golden crust and white base/interior. The Sally Lunn Eating House claims that the recipe was brought to Bath in the 1680s by a Huguenot refugee called Solange Luyon, who became known as Sally Lunn, but there is no evidence to support this theory.
There is a passing mention of "Sally Lunn and saffron cake" in a 1776 poem about Dublin by the Irish poet William Preston. The first recorded mention of the bun in Somerset is as part of a detox regime in Philip Thicknesse' 1780 guidebook to taking the waters at Bath. Thicknesse describes how he would daily see visitors drinking 2-3 pints of Bath water and then "sit down to a meal of S A L L Y L U N S or hot spungy rolls, made high by burnt butter!". He recommends against the practice as his brother died after this kind of breakfast - "Such a meal, few young men in full health can get over without feeling much inconvenience".
There is little historical evidence for Sally Lunn as a person. The Gentleman's Magazine of 1798 uses Sally Lunn as an example during a discussion of foods named after people - 'a certain sort of hot rolls, now, or not long ago, in vogue at Bath, were gratefully and emphatically styled “Sally Lunns”'. But it is not until 1827 that a historical person is described by a correspondent of William Hone using the pseudonym "Jehoiada", who says she had sold the buns on the street "about thirty years ago". A baker called Dalmer had bought out her business and made it highly successful after he composed a special song for the vendors, who sold the buns from mobile ovens. The earliest evidence of commercial production is an 1819 advert for the Sally Lunn "cakes" sold by W. Needes of Bath, bread and biscuit maker to the Prince Regent.
The Sally Lunn is mentioned alongside muffins and crumpets by Charles Dickens in The Chimes (1845). The same year Eliza Acton gave a recipe in Modern Cookery for Private Families, describing it as a version of "Solimemne - A rich French breakfast cake, or Sally Lunn". Solilemmes is a kind of brioche that is served warm and popularised by the great Parisian chef Marie-Antoine Carême in a book of 1815. Carême claimed the "solilem" originated in Alsace but there is no evidence to support that claim; he may have taken the idea from contacts in Bath and then tried to disguise the origins of a recipe that came from France's great enemy.
Recipe for Sally Lunn bun see Here