vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sally Lunn
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
611Calories
17 gProtein
62 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein17 g
Carbohydrates62 g
Fiber0 g
Sugars49 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol276 mg
Sodium647 mg
Potassium510 mg
Calcium627 mg
Iron2.1 mg
Magnesium43 mg
Phosphorus489 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate44 mcg
Choline190 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 3. The excerpt below is the record exactly as published.
SALLY LUNN.— Mrs. Daniel Bradford. 1 qt. of flour and 2 teaspoons of baking powder well mixed, 3 large spoons of sugar put in the flour, salt,' % cup of cream, or butter size ot an egg, 2 cups of milk, 2 eggs not beaten
Cook this with the app: pantry check, scaling, and the assistant.