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Sally Lunn (No. 1)
From The Blue grass cook book, 1904
Serves 10
Serve two at a time with melted butter between.
Presented as published in 1904. 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
430Calories
16 gProtein
65 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein16 g
Carbohydrates65 g
Fiber4 g
Sugars10 g
Total Fat13 g
Saturated Fat6.4 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol116 mg
Sodium279 mg
Potassium265 mg
Calcium33 mg
Iron4.3 mg
Magnesium28 mg
Phosphorus215 mg
Zinc2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A114 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate461 mcg
Choline80 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 11. The excerpt below is the record exactly as published.
SALLY LUNN (No. 1) 1 teaspoon salt, 1 quart flour, 1 pint of sweet milk, ^ cup of sugar, 1 small cup of yeast. Make a batter and put in warm place to rise, and in 3 hours, when it is light enough, add 5 eggs which have been beaten separately, ^ cup of melted butter. Add ^ pint flour
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