Sally Lunn

Name: Sally Lunn
Ingredients: 1 cup milk; 1 tablespoon melted butter; 3 eggs beaten separately; 2 cups flour; 1 tablespoon sugar; 2 teaspoons Blue Ribbon baking powder; 1% teaspoon salt

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

1214Calories

35 gProtein

220 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1214 kcal

Protein35 g

Carbohydrates220 g

Fiber0 g

Sugars24 g

Total Fat22 g

Saturated Fat11 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol58 mg

Sodium4539 mg

Potassium713 mg

Calcium875 mg

Iron15 mg

Magnesium99 mg

Phosphorus714 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A170 mcg

Vitamin E0.4 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate402 mcg

Choline46 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 38. The excerpt below is the record exactly as published.

Sally Lunn—1 cup milk, 1 tablespoon melted butter, 3 eggs beaten separately, 2 cups flour, 1 tablespoon sugar, 2 teaspoons Blue Ribbon baking powder, 1% teaspoon salt

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