Ryzon Quick Sally Lunn

Name: Ryzon Quick Sally Lunn
Ingredients: I egg.; 1 level tablespoonful (}4 ounce) shortening.; 2 level cupfuls {}4 pound) flour.; 2 cupfuls (i pint) milk.; 3 level teaspoonfuls Ryzon.; 1 level tablespoonful (}4 ounce) sugar.; }4 level teaspoonful salt.

From Ryzon baking book, 1916

Sufficient for six persons.

Presented as published in 1916. 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

1445Calories

50 gProtein

229 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1445 kcal

Protein50 g

Carbohydrates229 g

Fiber0 g

Sugars36 g

Total Fat37 g

Saturated Fat11 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol244 mg

Sodium845 mg

Potassium1141 mg

Calcium676 mg

Iron15 mg

Magnesium131 mg

Phosphorus862 mg

Zinc4.5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2 mg

Niacin (B3)17 mg

Folate425 mcg

Choline234 mg

Caffeine0 mg

Water492 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 15. The excerpt below is the record exactly as published.

RYZON QUICK SALLY LUNN BY MRS. A. M. CRUM, FLORENCE, ALA. I egg. 1 level tablespoonful (}4 ounce) shortening. 2 level cupfuls {}4 pound) flour. 2 cupfuls (i pint) milk. 3 level teaspoonfuls Ryzon. 1 level tablespoonful (}4 ounce) sugar. }4 level teaspoonful salt.

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