vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sally Lunn
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
957Calories
21 gProtein
204 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories957 kcal
Protein21 g
Carbohydrates204 g
Fiber0 g
Sugars106 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol139 mg
Sodium557 mg
Potassium393 mg
Calcium451 mg
Iron8 mg
Magnesium53 mg
Phosphorus408 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate212 mcg
Choline95 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 13. The excerpt below is the record exactly as published.
SALLY LUNN. Sugar, 1 cup. Flour, 2 cups. Butter, 2 tablespoons. Baking powder, 2 teaspoons. Egg, 1. Milk, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.