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Sally Lunn
From The Institute cook book, 1913
Serves 3
This recipe will fill two medium-sized cake pans.
Presented as published in 1913. 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
863Calories
24 gProtein
142 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories863 kcal
Protein24 g
Carbohydrates142 g
Fiber0.7 g
Sugars12 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium847 mg
Potassium526 mg
Calcium238 mg
Iron9.7 mg
Magnesium68 mg
Phosphorus377 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A175 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate333 mcg
Choline35 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 106. The excerpt below is the record exactly as published.
SALLY LUNN 1 cake compressed yeast 4 tablespoons melted butter 1 tablespoon sugar 2 eggs 2 cups milk, scalded and cooled 4 cups sifted flour 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.