Quick Sally Lunn
From Anson County cook book, 1928
Recipe by Mrs. Elliot Boswell.
Presented as published in 1928. 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
2091Calories
27 gProtein
215 gCarbs
130 gFat
Full nutrition (34 nutrients)
Calories2091 kcal
Protein27 g
Carbohydrates215 g
Fiber0 g
Sugars213 g
Total Fat130 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium3341 mg
Potassium577 mg
Calcium1040 mg
Iron3.7 mg
Magnesium51 mg
Phosphorus1423 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 25. The excerpt below is the record exactly as published.
QUICK SALLY LUNN 1 scant cup sugar Salt as for biscuits V2 cup butter or Crisco Flour enough to make consistence 3 eggs of cake batter — Melrose 1 cup milk 2 teaspoons Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.