Sally Lun Tea or Breakfast Cakes
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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
2144Calories
81 gProtein
388 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories2144 kcal
Protein81 g
Carbohydrates388 g
Fiber1.3 g
Sugars35 g
Total Fat65 g
Saturated Fat8.6 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol858 mg
Sodium1513 mg
Potassium1129 mg
Calcium356 mg
Iron29 mg
Magnesium163 mg
Phosphorus1047 mg
Zinc6.8 mg
Copper0.9 mg
Manganese3.5 mg
Vitamin D5.2 mcg
Vitamin C0 mg
Vitamin A359 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B122.4 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)3.3 mg
Niacin (B3)33 mg
Folate929 mcg
Choline611 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 22. The excerpt below is the record exactly as published.
SALLY LUN TEA OR BREAKFAST CAKES. Make a hole in the middle of one pound of flour in a pan, put in half a table-spoonful of good thick yeast, (not bitter,) pour in a quarter of a pint of milk, warmed as for buns, mix it up with a part of the flour, and set it to rise. When it has risen, put an ounce and a half of butter, one ounce of sugar, and a little milk, over a > 46 CONFECTIONARY slow fire; while this is melting, break four eggs, and put the yolks, with half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.