Sally Lunn
From Durham cook book ..., 1921
Recipe by Mrs. Gooch.
Presented as published in 1921. 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
2474Calories
108 gProtein
442 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories2474 kcal
Protein108 g
Carbohydrates442 g
Fiber27 g
Sugars13 g
Total Fat49 g
Saturated Fat9.5 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol416 mg
Sodium204 mg
Potassium1777 mg
Calcium183 mg
Iron32 mg
Magnesium200 mg
Phosphorus1378 mg
Zinc13 mg
Copper1.3 mg
Manganese4.1 mg
Vitamin D2.3 mcg
Vitamin C0.3 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B62 mg
Vitamin B121 mcg
Thiamin (B1)16 mg
Riboflavin (B2)6.7 mg
Niacin (B3)74 mg
Folate3186 mcg
Choline333 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 36. The excerpt below is the record exactly as published.
SALLY LUNN. Beat two eggs v;ell, add one tablespoonful sugar, one cup sweet milk, two-thirds cup yeast or one-half yeast cake, dissolved in tAvo-thirds cup Avater. Rub light tablespoonful butter, same of lard in about one quart or less of flour
Cook this with the app: pantry check, scaling, and the assistant.