vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sally Lunn
From The complete cook book, 1900
Serves 3
Make up five hours before needed.
Presented as published in 1900. 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
767Calories
28 gProtein
145 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories767 kcal
Protein28 g
Carbohydrates145 g
Fiber2.2 g
Sugars12 g
Total Fat8.9 g
Saturated Fat2.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol134 mg
Sodium87 mg
Potassium475 mg
Calcium154 mg
Iron10 mg
Magnesium63 mg
Phosphorus382 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate478 mcg
Choline115 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 97. The excerpt below is the record exactly as published.
SALLY LUNN. Take one quart of flour and sift it. To one cup of milk add one-half cup of warm water, and stir into the sifted flour; take two eggs and beat separately; add sugar to the desired taste to the yolks of the eggs. After eggs are well beaten, add them to the batter; dis- solve a small yeast cake
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