sally lunn

Sally Lunn

Hello everyone! Today is the last day of the Captain’s Lady journal entries and recipes. It has been a wonderful experience connecting with a woman who lived in the 1800’s. For the last recipe I chose this delicious treat the Captain’s Lady calls Sally Lunn. It has the consistency of a fluffy cake but tastes like a biscuit. I enjoyed mine with some peaches and a cup of tea and it was a very nice afternoon treat.

I hope you enjoy this very last journal entry from the Captain’s Lady. While I have only selected a few journal entries and recipes from her whole cookbook there is much more in the complete book that can be purchased from amazon using the links below.

sally lunn

The Captain’s Wife Episode 09: The Last Return from the Sea

October 1, 1871

“Today is the first day of October. It is a veritable gold and crimson fantasy as far as the eye can see. Such spendor, such magnificence: the golden sun rising from the smoke hazed mountains transforming them into a wonderland of riotous colours then continuing on in its orbital ever upward radiating in the vast heavens of cerulean blue.

I arose early this morning just as the mists were rising above the water and the sun was breaking through. All morning I felt a stranger inner unrest, a feeling of unrestrained joy and expectation. Could this be the day? i carefully made my most perfect lemon meringue pie and then left it to cool. I hastily dressed in a soft emerald green velvet riding habit. I donned a tocque of green ostrich plumes and then set off on my favourite chestnut bay, Star. I called to Dutchess, the terrier and Moira and Rori, the Irish setters; we set off at a fairly brisk pace through the perfect wood down to the pond. There, rivulets of dew were evaporating in the warmth of the sun. The pond, so still, faithfully reflected the iridescent images of all that it captured within its depths: the trees, the leaves, the sun, the sky. Shy deer daintily sipped the cool water, joined by rabbits and an occasional mother fox and her pretty cubs. I had a basket with me containing bread for the fish, birds and animals and small treats for the horse, the dogs and myself. As the morning wore on, we walked further into the peaceful wood to the holy place my Captain and I had made. There by the small shrine to St. Francis, I knelt and prayed, “Please send my Captain safely home, today.” As I rose and turned, I thought I saw a vision, but no! There he was running to me through the wood, the sunlight catching the glint from his golden hair. I immediately ran to him with the dogs at my side barking for joy. It was as if we were in a dream. Then I was in his strong arms: that magic circle of love and contentment. My Captain lifted me onto the horse, took the reins, and we started home.

My Captain is home, nevermore to venture fourth to the sea. I will now be able to gaze at him to my heart’s content, everyday. My love has returned. My life is complete.”

(The Captain’s Lady Cookbook – Personal Journal Vol. II )

This book can be purchased through Amazon:
The Captain’s Lady Cookbook

blueberry cake

Sally Lunn
Named by the Captain's Lady, Sally Lunn is a crumbly tea cake to compliment any fruit of choice. Enjoy this recipe and many others from the Captain's Lady!
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2119 calories
310 g
554 g
78 g
47 g
45 g
794 g
3821 g
113 g
3 g
26 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2119
Calories from Fat 690
% Daily Value *
Total Fat 78g
Saturated Fat 45g
Trans Fat 3g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 554mg
Sodium 3821mg
Total Carbohydrates 310g
Dietary Fiber 7g
Sugars 113g
Protein 47g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/3 cup butter
  2. 1/2 cup sugar
  3. 3 teaspoons baking powder
  4. 1 1/2 teaspoons salt
  5. 2 cups flour
  6. 1 cup milk
  7. 2 eggs; beaten
  1. Beat butter and sugar on medium speed with an electric mixer until smooth. Add baking powder, salt, and eggs mix well. On low speed add flour then milk. Once fully combined pour into a pie dish or a cake pan and cook at 400 degrees for 18-20 minutes until inserted toothpick comes out clean.
Adapted from The Captain's Lady Journal/Cookbook Vol. II
Adapted from The Captain's Lady Journal/Cookbook Vol. II
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