Royal Sally Lunn Muffins

Name: Royal Sally Lunn Muffins
Ingredients: 1 quart flour; 1 tablespoon sugar; 1 teaspoon salt; 2 teaspoons Royal Baking Powder; 1 tablespoon butter or lard; 1 egg; 1 1/2 pints milk

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

2449Calories

79 gProtein

436 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories2449 kcal

Protein79 g

Carbohydrates436 g

Fiber0 g

Sugars48 g

Total Fat44 g

Saturated Fat19 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol101 mg

Sodium3321 mg

Potassium1780 mg

Calcium1649 mg

Iron29 mg

Magnesium224 mg

Phosphorus2160 mg

Zinc6.7 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D7.4 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B123.9 mcg

Thiamin (B1)5.1 mg

Riboflavin (B2)3.2 mg

Niacin (B3)35 mg

Folate803 mcg

Choline137 mg

Caffeine0 mg

Water694 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 13. The excerpt below is the record exactly as published.

Royal SaIly*Lunn Muffins. — 1 quart flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 egg

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