Royal Sally Limns
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1909Calories
45 gProtein
202 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories1909 kcal
Protein45 g
Carbohydrates202 g
Fiber0 g
Sugars6.3 g
Total Fat104 g
Saturated Fat60 g
Monounsaturated Fat30 g
Polyunsaturated Fat5.3 g
Omega-30.4 g
Cholesterol618 mg
Sodium1897 mg
Potassium688 mg
Calcium770 mg
Iron17 mg
Magnesium98 mg
Phosphorus1278 mg
Zinc3.7 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A935 mcg
Vitamin E3.6 mg
Vitamin K7.8 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)17 mg
Folate451 mcg
Choline336 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 12. The excerpt below is the record exactly as published.
Royal Sally Limns. — Sift together 1 pint flour, 1Y teaspoons Royal Baking Powder, Y teaspoon salt. Stir in the beaten yolks of 2 eggs mixed with Y cup milk and Yi cup melted butter
Cook this with the app: pantry check, scaling, and the assistant.