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Sally Lunn, No. 2
From The Twin-city housewife, 1920
Serves 8
—Mrs. H. Montague.
Presented as published in 1920. 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
230Calories
7 gProtein
49 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein6.8 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium265 mg
Potassium86 mg
Calcium78 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 4. The excerpt below is the record exactly as published.
Sally Lunn, No. 2 Sift two teaspoons of baking powder with a quart of flour; then rub thoroughly into it two tablespoons of butter and half teaspoon of salt. Whip two eggs separately.
Cook this with the app: pantry check, scaling, and the assistant.