Crescent Sally Lunns

Name: Crescent Sally Lunns
Ingredients: 2 cups Flour; 114 teaspoons Crescent Baking Powder; 14 teaspoon Salt; Stir in the beaten yolks of two eggs; one-half cup milk; one-half cup melted butter

From Crescent cook book, 1920

Presented as published in 1920. 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

1766Calories

32 gProtein

201 gCarbs

95 gFat

Full nutrition (34 nutrients)

Calories1766 kcal

Protein32 g

Carbohydrates201 g

Fiber0 g

Sugars5.9 g

Total Fat95 g

Saturated Fat57 g

Monounsaturated Fat26 g

Polyunsaturated Fat3.4 g

Omega-30.4 g

Cholesterol246 mg

Sodium1234 mg

Potassium551 mg

Calcium550 mg

Iron15 mg

Magnesium85 mg

Phosphorus541 mg

Zinc2.4 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A775 mcg

Vitamin E2.6 mg

Vitamin K7.5 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)17 mg

Folate404 mcg

Choline42 mg

Caffeine0 mg

Water150 g

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 6. The excerpt below is the record exactly as published.

CRESCENT SALLY LUNNS 2 cups Flour 114 teaspoons Crescent Baking | Powder 14 teaspoon Salt Stir in the beaten yolks of two eggs mixed with one-half cup milk and one-half cup melted butter

Cook this with the app: pantry check, scaling, and the assistant.