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Sally Lunn

Name: Sally Lunn
Yield: 2 servings
Ingredients: One-fourth cup of lard and butter mixed; 2 eggs; 1 cupful of milk; 3 cupfuls of flour; 2 teaspoonfuls of baking powder

From The Henderson cook book, 1914

Serves 2

— Mrs. J. R. Singleton; Mebane, N. C.

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

835Calories

31 gProtein

153 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories835 kcal

Protein31 g

Carbohydrates153 g

Fiber0 g

Sugars6 g

Total Fat11 g

Saturated Fat3.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol201 mg

Sodium591 mg

Potassium508 mg

Calcium474 mg

Iron12 mg

Magnesium72 mg

Phosphorus522 mg

Zinc2.5 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate324 mcg

Choline169 mg

Caffeine0 mg

Water164 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 38. The excerpt below is the record exactly as published.

SALLY LUNN. One quart flour, 3 eggs, 1 heaping teaspoon lard, a yeast cake dissolved in a little lukewarm water, 1 pint new milk. Beat yolks light; stir in yeast, then lard, then milk and flour. Beat whites of eggs stiff and add to mix- ture, folding them in. Set to rise in a loaf cake pan over night in a warm place. Bake in medium oven. SALLY LUNN. One-half cake yeast soaked in a cup of warm water, % cup of sugar, 1 teaspoon of salt, 1 cup of sweet milk, 1 quart of BATTEK BREADS 87 flour. Mix and let stand a few hours to rise, then stir in 2-3 cup of butter and lard mixed, pour in a greased pan and let stand in a warm place to rise about 1 hour. Bake slowly. The sugar may be left out. — Mrs. 0. P. Shell. QUICK SALLY LUNN. One cup of sugar, y2 cup of butter, 2 eggs, 1 pint of sweet milk, flour to make batter as stiff as cake, with 3 teaspoons of baking powder; bake in cake mould or muffin tins. — Mrs. J. T. Alderman. SALLY LUNN. One-fourth cup of lard and butter mixed. Beat slightly; add 2 eggs; beat until thick and creamy; add 1 cupful of milk, 3 cupfuls of flour, 2 teaspoonfuls of baking powder

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