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Sally Lunn

Name: Sally Lunn
Yield: 5 servings
Ingredients: one-half cupful of butter; a pint of milk; a teaspoonful of salt; a tablespoonful of sugar; seven cupfuls of sifted flour; four beaten eggs; half a cup of good lively yeast

From Original White House Cookbook, 1887

Serves 5

The cake should be torn apart, not cut.

Presented as published in 1887. 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

874Calories

32 gProtein

168 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories874 kcal

Protein32 g

Carbohydrates168 g

Fiber4.9 g

Sugars7.9 g

Total Fat27 g

Saturated Fat2.6 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol82 mg

Sodium669 mg

Potassium578 mg

Calcium198 mg

Iron11 mg

Magnesium74 mg

Phosphorus429 mg

Zinc3.2 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A56 mcg

Vitamin E0.2 mg

Vitamin K0.4 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)20 mg

Folate672 mcg

Choline56 mg

Caffeine0 mg

Water122 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 162. The excerpt below is the record exactly as published.

SALLY LUNN. Warm one-half cupful of butter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of sifted flour; beat thor- oughly and when the mixture is blood warm, add four beaten eggs and last of all, half a cup of good lively yeast

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