Sally Lunn

Name: Sally Lunn
Ingredients: 2 cups flour; Pinch of salt; 1 cup milk; 1 egg yolk; Y2 cup sugar; 2 rounding teaspoons baking powder; 2 heaping tablespoons butter

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

1513Calories

38 gProtein

308 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories1513 kcal

Protein38 g

Carbohydrates308 g

Fiber0 g

Sugars112 g

Total Fat39 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol92 mg

Sodium1042 mg

Potassium715 mg

Calcium874 mg

Iron15 mg

Magnesium99 mg

Phosphorus716 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E1.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate401 mcg

Choline43 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 22. The excerpt below is the record exactly as published.

SALLY LUNN 2 cups flour Pinch of salt 1 cup milk Nutmeg to taste 1 egg yolk 2 rounding teaspoons Y2 cup sugar baking powder 2 heaping tablespoons butter

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