Sally Lunn

Name: Sally Lunn
Ingredients: One cup of milk; two and a half cups of flour; one egg; two teaspoons of baking powder; one tablespoon of butter; one of sugar

From Cooks in clover, 1889

Mrs. O. W. Fowler.

Presented as published in 1889. 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

1418Calories

48 gProtein

269 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1418 kcal

Protein48 g

Carbohydrates269 g

Fiber0 g

Sugars24 g

Total Fat28 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol247 mg

Sodium1112 mg

Potassium865 mg

Calcium911 mg

Iron19 mg

Magnesium121 mg

Phosphorus881 mg

Zinc3.9 mg

Copper0.5 mg

Manganese2.4 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)2 mg

Niacin (B3)21 mg

Folate525 mcg

Choline190 mg

Caffeine0 mg

Water286 g

As published

This recipe was extracted from Cooks in clover (1889), page 30. The excerpt below is the record exactly as published.

Sally Lunn. — One cup of milk, two and a halfj cups of flour, one &%<g, two teaspoons of baking pow- j der one tablespoon of butter, one of sugar. Nice for breakfast. Mrs. O. W. Fowler. Cheese Straws. — Three tablespoons each of; grated cheese and flour, a little salt and red pepper ; add to these one tablespoon of melted butter, one of water, and the yelk of one egg

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