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Sally Lunn (No. 2)
From The Blue grass cook book, 1904
Serves 2
This makes delicious drop muffins.
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
549Calories
49 gProtein
54 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein49 g
Carbohydrates54 g
Fiber20 g
Sugars14 g
Total Fat26 g
Saturated Fat7.6 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol324 mg
Sodium238 mg
Potassium1199 mg
Calcium367 mg
Iron3.6 mg
Magnesium82 mg
Phosphorus884 mg
Zinc8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D3.8 mcg
Vitamin C0.2 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.5 mcg
Vitamin B61.4 mg
Vitamin B122 mcg
Thiamin (B1)8.5 mg
Riboflavin (B2)3.7 mg
Niacin (B3)31 mg
Folate1799 mcg
Choline288 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 2 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. 2) Bake Sally Lunn exactly as a loaf of bread, with steady heat. It requires a longer time, however. Do not make the batter too thin. 1 pint of milk, 3 eggs, 1 tablespoon of butter or nice sweet lard, 1 dessertspoon of sugar, 1 small teacup of yeast, and flour to make batter thick enough for the spoon to stand straight
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