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Sally Lunn Muffins with Baking Powder
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 11
Presented as published in 1907. 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
747Calories
22 gProtein
151 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories747 kcal
Protein22 g
Carbohydrates151 g
Fiber0 g
Sugars22 g
Total Fat24 g
Saturated Fat2.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol64 mg
Sodium1376 mg
Potassium430 mg
Calcium653 mg
Iron10 mg
Magnesium62 mg
Phosphorus486 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate264 mcg
Choline24 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 145. The excerpt below is the record exactly as published.
SALLY LUNN MUFFINS WITH BAKING POWDER. 4 lbs. flour, 3 ozs. baking powder, 3 pints milk, 6 ozs. sugar, 8 ozs. butter, 8 eggs, % oz. salt, a little mace
Cook this with the app: pantry check, scaling, and the assistant.