Sally Lunn Muffins

Name: Sally Lunn Muffins
Ingredients: 3 cups flour (measure after 34, c. scalded milk cooled); 1 t. sugar (taken from ¥ c.); 3 eggs; ¥, c. lard or butter melted; 1 yeast cake; Salt as for biscuits; 1 c. sugar

From The Warrenton cook book, 1951

This makes 14 dozen in medium size muffin rings.

Presented as published in 1951. 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

3153Calories

61 gProtein

496 gCarbs

108 gFat

Full nutrition (34 nutrients)

Calories3153 kcal

Protein61 g

Carbohydrates496 g

Fiber0 g

Sugars205 g

Total Fat108 g

Saturated Fat59 g

Monounsaturated Fat31 g

Polyunsaturated Fat6.1 g

Omega-30.4 g

Cholesterol789 mg

Sodium2568 mg

Potassium749 mg

Calcium185 mg

Iron24 mg

Magnesium121 mg

Phosphorus729 mg

Zinc4.8 mg

Copper0.7 mg

Manganese2.9 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A976 mcg

Vitamin E4.1 mg

Vitamin K8 mcg

Vitamin B60.5 mg

Vitamin B121.5 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)2.4 mg

Niacin (B3)26 mg

Folate676 mcg

Choline461 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 3. The excerpt below is the record exactly as published.

SALLY LUNN MUFFINS t. flour (measure after 34, c. scalded milk cooled : ste) 1 t. sugar (taken from ¥ c.) 3 eggs ¥, c. lard or butter melted 1 yeast cake Salt as for biscuits ly c. sugar ea gs and sugar together. Mix 1 t. sugar

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