Sally Lunn Muffins
From Raleigh recipe book, 1925
Presented as published in 1925. 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
1568Calories
54 gProtein
304 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1568 kcal
Protein54 g
Carbohydrates304 g
Fiber0 g
Sugars13 g
Total Fat26 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol403 mg
Sodium1318 mg
Potassium653 mg
Calcium130 mg
Iron23 mg
Magnesium113 mg
Phosphorus607 mg
Zinc4 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)2.1 mg
Niacin (B3)25 mg
Folate649 mcg
Choline294 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 6. The excerpt below is the record exactly as published.
SALLY LUNN MUFFINS li/o pints flour 2 eggs. 1 heaping tablespoon butter i^^ teaspoon salt % yeast cake Sweet milk 1 tablespoon sugar About 12 o'clock dissolve % yeast cake with the tablespoon of sugar in a little hike warm water. Sift the flour with the salt, work in the butter, then add the two well beaten eggs and enough rich sweet milk to make a moderately stiff batter. Beat well and let rise. An hour be- fore supper beat the batter again and pour into gem muffin rings, filling them about half full. Let rise again. Bake quickly. Mrs. T. H. Briggs. POPOVERS 2 cups Crusader flour 3 eggs 1/2 teaspoon salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.