Sally Lunn

Name: Sally Lunn
Ingredients: three eggs; one quart of milk; one quart of flour; two tablespoonfuls of melted butter; a little salt; one-half yeast cake

From Luncheons, breakfasts, simple dinners and carving, 1905

Add sugar if a sweeter version is desired.

Presented as published in 1905. 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

2828Calories

106 gProtein

434 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories2828 kcal

Protein106 g

Carbohydrates434 g

Fiber0 g

Sugars47 g

Total Fat75 g

Saturated Fat36 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.7 g

Omega-30.3 g

Cholesterol733 mg

Sodium596 mg

Potassium2358 mg

Calcium1385 mg

Iron31 mg

Magnesium268 mg

Phosphorus1830 mg

Zinc9.7 mg

Copper0.9 mg

Manganese3.8 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A736 mcg

Vitamin E2.7 mg

Vitamin K2.3 mcg

Vitamin B61.2 mg

Vitamin B126.6 mcg

Thiamin (B1)5.3 mg

Riboflavin (B2)4.3 mg

Niacin (B3)35 mg

Folate874 mcg

Choline620 mg

Caffeine0 mg

Water1027 g

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 14. The excerpt below is the record exactly as published.

Sally Lunn — Three eggs, white and yelks beaten separately ; add one quart of milk to the yelks, stir in the one quart of flour, then add two tablespoonfuls of melted butter, a little salt, one-half yeast cake

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