Sally Lunn
From The Wilson cook book, 1941
From Mrs. E. G. RAWLINGS.
Presented as published in 1941. 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
3237Calories
111 gProtein
617 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories3237 kcal
Protein111 g
Carbohydrates617 g
Fiber0 g
Sugars36 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium342 mg
Potassium1893 mg
Calcium799 mg
Iron44 mg
Magnesium271 mg
Phosphorus1503 mg
Zinc8.8 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B123.5 mcg
Thiamin (B1)7.4 mg
Riboflavin (B2)4.5 mg
Niacin (B3)51 mg
Folate1251 mcg
Choline381 mg
Caffeine0 mg
Water580 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 16. The excerpt below is the record exactly as published.
Sally Lunn 1 pt. milk (scant) 2 eggs Piece butter (or lard) size of 1 cake yeast egg Flour—about 1% qts. 2 level teaspoons soda (Roller Champion) 6) 3 teaspoons sugar
Cook this with the app: pantry check, scaling, and the assistant.