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Sally Lunn

Name: Sally Lunn
Yield: 4 servings
Ingredients: One quart of flour; four eggs; one-half cup of melted butter; one cup of warm milk; one cup of warm water; one-half cup of yeast; one teaspoonful of salt

From Temperance cook book, 1887

Serves 4

Presented as published in 1887. 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

784Calories

28 gProtein

105 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories784 kcal

Protein28 g

Carbohydrates105 g

Fiber5 g

Sugars0.2 g

Total Fat30 g

Saturated Fat15 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol244 mg

Sodium672 mg

Potassium424 mg

Calcium66 mg

Iron8.3 mg

Magnesium51 mg

Phosphorus360 mg

Zinc3.1 mg

Copper0.3 mg

Manganese1 mg

Vitamin D1 mcg

Vitamin C0.1 mg

Vitamin A264 mcg

Vitamin E1.1 mg

Vitamin K2.1 mcg

Vitamin B60.4 mg

Vitamin B120.5 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)16 mg

Folate661 mcg

Choline158 mg

Caffeine0 mg

Water115 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 70. The excerpt below is the record exactly as published.

SALLY LUNN. (No. 2.) One quart of flour, four eggs, one-half cup of melted butter, one cup of warm milk, one cup of warm water, one-half cup of yeast, one teaspoonful of salt

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