vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sally Lunn
From The new practical housekeeping, 1890
Serves 4
Some add 2 tablespoons sugar and use a teaspoon soda and 2 of cream tartar instead of yeast.
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
691Calories
25 gProtein
134 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein25 g
Carbohydrates134 g
Fiber1.3 g
Sugars0.1 g
Total Fat18 g
Saturated Fat1.2 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol173 mg
Sodium2485 mg
Potassium331 mg
Calcium58 mg
Iron10 mg
Magnesium53 mg
Phosphorus290 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate399 mcg
Choline112 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 33. The excerpt below is the record exactly as published.
Sally Lunn. — Sift into a pan a pound and a half flour, put in two ounces butter warmed in a pint new milk, one saltspoon saltL three eggs well beaten, and two tablespoons good yeast
Cook this with the app: pantry check, scaling, and the assistant.