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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

Best prepared the night before.

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

736Calories

33 gProtein

133 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories736 kcal

Protein33 g

Carbohydrates133 g

Fiber6.7 g

Sugars5.4 g

Total Fat18 g

Saturated Fat2.8 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol156 mg

Sodium873 mg

Potassium613 mg

Calcium157 mg

Iron9.6 mg

Magnesium68 mg

Phosphorus471 mg

Zinc3.8 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D1.4 mcg

Vitamin C0.1 mg

Vitamin A79 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)4.2 mg

Riboflavin (B2)1.9 mg

Niacin (B3)20 mg

Folate839 mcg

Choline120 mg

Caffeine0 mg

Water115 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.