vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Sally Lunn

Name: Sally Lunn
Yield: 8 servings
Ingredients: 2 tablespoons butter, melted; 1 1/2 cups cream or milk; 3 eggs, beaten separately; 3 cups flour; 1/2 cup sugar; pinch of salt; 2 teaspoons baking powder

From Delta Gamma cook book, 1922

Serves 8

Presented as published in 1922. 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

248Calories

7 gProtein

49 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories248 kcal

Protein7.5 g

Carbohydrates49 g

Fiber0 g

Sugars13 g

Total Fat5.3 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol78 mg

Sodium146 mg

Potassium91 mg

Calcium85 mg

Iron3.1 mg

Magnesium15 mg

Phosphorus113 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate84 mcg

Choline55 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 84. The excerpt below is the record exactly as published.

Sally Lunn 2 tablespoons butter, melted IH cups cream or milk 3 eggs, beaten separately 3 cups flour Yi cup sugar pinch of salt 2 teaspoons baking powder

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