vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sally Lunn
From Miss Cameron's cookery book, 1898
Serves 3
Presented as published in 1898. 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
774Calories
28 gProtein
142 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein28 g
Carbohydrates142 g
Fiber0 g
Sugars12 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol143 mg
Sodium1047 mg
Potassium518 mg
Calcium338 mg
Iron10 mg
Magnesium68 mg
Phosphorus443 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate283 mcg
Choline127 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 83. The excerpt below is the record exactly as published.
Sally Lunxu. One quart or 1 lb. fine flour, 1 tablespoonful castor sugar, 1 teaspoonful salt, 1 dessertspoonful baking powder, 2 eggs, 1 pint of milk
Cook this with the app: pantry check, scaling, and the assistant.