Auntie's Sally Lunn
From The Aunts' Cook Book, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2437Calories
69 gProtein
472 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories2437 kcal
Protein69 g
Carbohydrates472 g
Fiber3.5 g
Sugars15 g
Total Fat30 g
Saturated Fat7.7 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat3.2 g
Cholesterol89 mg
Sodium2913 mg
Potassium855 mg
Calcium236 mg
Iron33 mg
Magnesium163 mg
Phosphorus701 mg
Zinc4.8 mg
Copper1 mg
Manganese4.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)5.4 mg
Riboflavin (B2)2.9 mg
Niacin (B3)41 mg
Folate960 mcg
Choline133 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 2. The excerpt below is the record exactly as published.
Auntie's Sally Lunn 1 quart of flour 1 heaping tablespoonful of lard 1 teaspoonful of salt and butter mixed with J^ of 1 tablespoonful of sugar a yeast cake 3 eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.