Sally Lunn
From La cuisine creole, 1885
A never-failing recipe.
Presented as published in 1885. 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
5266Calories
141 gProtein
651 gCarbs
253 gFat
Full nutrition (34 nutrients)
Calories5266 kcal
Protein141 g
Carbohydrates651 g
Fiber40 g
Sugars201 g
Total Fat253 g
Saturated Fat141 g
Monounsaturated Fat76 g
Polyunsaturated Fat12 g
Omega-30.1 g
Cholesterol1295 mg
Sodium376 mg
Potassium2396 mg
Calcium263 mg
Iron35 mg
Magnesium239 mg
Phosphorus1894 mg
Zinc18 mg
Copper1.6 mg
Manganese4.3 mg
Vitamin D4 mcg
Vitamin C0.4 mg
Vitamin A2128 mcg
Vitamin E8.1 mg
Vitamin K20 mcg
Vitamin B62.9 mg
Vitamin B121.9 mcg
Thiamin (B1)21 mg
Riboflavin (B2)9.1 mg
Niacin (B3)94 mg
Folate4384 mcg
Choline684 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 54. The excerpt below is the record exactly as published.
SALLY LUNN. One cup of warmed sweet milk in a cup of yeast, one cup of sugar, one quart of sifted flour, and four eggs, with a cup of lard and butter melted together
Cook this with the app: pantry check, scaling, and the assistant.