vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sally Lunn
From The new Annie Dennis cook book, 1905
Serves 6
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
197Calories
7 gProtein
33 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein6.7 g
Carbohydrates33 g
Fiber0 g
Sugars0.1 g
Total Fat4 g
Saturated Fat1.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol67 mg
Sodium1642 mg
Potassium349 mg
Calcium19 mg
Iron2.7 mg
Magnesium13 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate75 mcg
Choline49 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 37. The excerpt below is the record exactly as published.
Sally Lunn Beat two eggs very light. Sift into this one pint of flour and make a very stiff batter with sweet milk ; put in a little salt, a tablespoonful of melted butter or lard, even teaspoonful of soda and two of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.