Sally Lunn

Name: Sally Lunn
Ingredients: two or three spoonfuls of good thick yeast; the yolks of four eggs; a pint of milk; two ounces of butter; a little salt; two pounds of flour

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

3892Calories

133 gProtein

734 gCarbs

95 gFat

Full nutrition (34 nutrients)

Calories3892 kcal

Protein133 g

Carbohydrates734 g

Fiber5 g

Sugars24 g

Total Fat95 g

Saturated Fat16 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol926 mg

Sodium251 mg

Potassium2228 mg

Calcium873 mg

Iron53 mg

Magnesium315 mg

Phosphorus1867 mg

Zinc12 mg

Copper1.5 mg

Manganese7 mg

Vitamin D8.4 mcg

Vitamin C0.1 mg

Vitamin A415 mcg

Vitamin E2 mg

Vitamin K0.6 mcg

Vitamin B61.4 mg

Vitamin B124 mcg

Thiamin (B1)11 mg

Riboflavin (B2)5.8 mg

Niacin (B3)69 mg

Folate1987 mcg

Choline650 mg

Caffeine0 mg

Water565 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 110. The excerpt below is the record exactly as published.

SALLY LUNN TDUT two or three spoonfuls of good thick yeast, the yolks of four eggs, a pint of milk, two ounces of butter and a little salt into a saucepan, and just warm them sufficiently to melt the butter. Add two pounds of flour

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