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Sally Lunn

Name: Sally Lunn
Yield: 3 servings
Ingredients: Three eggs; a third of a cupful of Ko-nut; a cupful of brown sugar; a cupful of milk; a cupful of yeast; a pint of flour; nutmeg

From The national course in home economics, 1917

Serves 3

Presented as published in 1917. 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

866Calories

38 gProtein

161 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories866 kcal

Protein38 g

Carbohydrates161 g

Fiber13 g

Sugars75 g

Total Fat12 g

Saturated Fat3.6 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol196 mg

Sodium149 mg

Potassium877 mg

Calcium220 mg

Iron7.2 mg

Magnesium71 mg

Phosphorus591 mg

Zinc5.6 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D1.8 mcg

Vitamin C0.1 mg

Vitamin A106 mcg

Vitamin E0.6 mg

Vitamin K0.3 mcg

Vitamin B61 mg

Vitamin B120.9 mcg

Thiamin (B1)6.3 mg

Riboflavin (B2)2.7 mg

Niacin (B3)26 mg

Folate1321 mcg

Choline179 mg

Caffeine0 mg

Water121 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 305. The excerpt below is the record exactly as published.

SALLY LUNN. Three eggs, a third of a cupful of Ko-nut, a cupful of brown sugar, a cupful of milk, a cupful of yeast, a pint of flour and nutmeg

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