Sally Lunn

Name: Sally Lunn
Ingredients: One quart flour; half pint milk; three eggs well beaten; one generous tablespoonful butter; 4 cake compressed yeast; one-half cup sugar

From The Elm City cook book, 1896

Presented as published in 1896. 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

2369Calories

63 gProtein

499 gCarbs

27 gFat

Full nutrition (30 nutrients)

Calories2369 kcal

Protein63 g

Carbohydrates499 g

Sugars112 g

Total Fat27 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol61 mg

Sodium105 mg

Potassium1052 mg

Calcium398 mg

Iron28 mg

Magnesium163 mg

Phosphorus790 mg

Zinc4.7 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D2.3 mcg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.6 mg

Niacin (B3)34 mg

Folate803 mcg

Choline43 mg

Water266 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 6. The excerpt below is the record exactly as published.

SALLY LUNN. One quart flour, half pint milk, three eggs well beaten, one generous tablespoonful butter, 4 cake compressed yeast dissolved in one cup warm water, one-half cup sugar

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