Old Virginia Sally Lunn
From The Warrenton cook book, 1951
Yield: 16 generous servings.
Presented as published in 1951. 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
3524Calories
104 gProtein
715 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories3524 kcal
Protein104 g
Carbohydrates715 g
Fiber3.5 g
Sugars65 g
Total Fat28 g
Saturated Fat6.9 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol106 mg
Sodium5344 mg
Potassium1563 mg
Calcium586 mg
Iron47 mg
Magnesium259 mg
Phosphorus1218 mg
Zinc7.6 mg
Copper1.4 mg
Manganese6.5 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A172 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.7 mg
Vitamin B121.5 mcg
Thiamin (B1)7.9 mg
Riboflavin (B2)4.3 mg
Niacin (B3)58 mg
Folate1361 mcg
Choline170 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 3. The excerpt below is the record exactly as published.
OLD VIRGINIA SALLY LUNN peace milk 3 eggs, beaten ie. fab 4 'T. sugar 1 to 2 yeast cakes (depending 2 t. salt on time to rise) 6 c. sifted flour
Cook this with the app: pantry check, scaling, and the assistant.