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Sally Lunn, No. 1

Name: Sally Lunn, No. 1
Yield: 3 servings
Ingredients: Half a pint of milk; one pound of flour; two eggs; one ounce of butter; a teaspoonful of sugar; a light teaspoonful of salt; one gill of yeast

From Virginia Cookery-book, 1884

Serves 3

Presented as published in 1884. 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

688Calories

29 gProtein

132 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories688 kcal

Protein29 g

Carbohydrates132 g

Fiber6.7 g

Sugars5.3 g

Total Fat14 g

Saturated Fat1.8 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol32 mg

Sodium825 mg

Potassium567 mg

Calcium138 mg

Iron9 mg

Magnesium64 mg

Phosphorus405 mg

Zinc3.4 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D0.8 mcg

Vitamin C0.1 mg

Vitamin A26 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.5 mg

Vitamin B120.5 mcg

Thiamin (B1)4.2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)20 mg

Folate823 mcg

Choline22 mg

Caffeine0 mg

Water89 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 11. The excerpt below is the record exactly as published.

Sally Lunn, No. 1. Half a pint of milk, one pound of flour, two eggs, one ounce of butter, a teaspoonful of sugar, a light teaspoon- ful of salt, one gill of yeast

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