The original recipe that Sally Lunn devised to bake her famous buns in Bath remains a secret. But a century after she arrived in the Georgian city, this poem, "Receipt to Make a Sally Lunn (a Well-Known Cake at Bath)," speculated on the ingredients and method Lunn used. Published in the Bath Chronicle on Oct. 13, 1796, the paper credited Major Drewe of Exeter as the poet.
\o7 No more I heed the muffin's zest
The Yorkshire cake or bun,
Sweet Muse of Pastry! teach me how
To make a Sally Lunn.
Take thou of luscious wholesome cream
What the full pint contains,
Warm as the native blood which flows
In youthful virgin's veins.
Hast thou not seen in olive rind,
The Wall-tree's rounded nut?
Of juicy butter just its size
In thy clean pastry put.
Hast thou not seen the golden yolk,
In crystal shrine immur'd;
Whence brooded o'er by fost'ring wing
Forth springs the warrior bird?
Oh! save three birds from savage man
And combat's sanguine hour;
Crush in three yolks the seeds of life
And on the butter pour.
Take then a cup that holds the juice
Fam'd China's fairest pride:
Let foaming yeast its concave fill,
And froth adown its side.
But seek thou, first, for neatness' sake
The Naiad's crystal stream:
Swift let it round the concave play,
and o'er the surface gleam.
Of salt, more keen than that of Greece,
which cooks, not poets, use,
Sprinkle thou then with sparing hand
And thro' the mass diffuse.
Then let it rest, disturb'd no more,
Safe in its steady seat,
Till thrice Time's warning bell hath struck
Nor yet the hour compleat.
And now let Fancy revel free,
By no stern rule confin'd;
On glitt'ring tin, in varied form,
Each Sally Lunn be twin'd.
But heed thou well to lift thy thought
To me thy power divine;
Then to oven's glowing mouth
The wondrous work consign.