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Sally Lunn (No. 3)
From The Blue grass cook book, 1904
Serves 4
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
797Calories
34 gProtein
97 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories797 kcal
Protein34 g
Carbohydrates97 g
Fiber10 g
Sugars9.2 g
Total Fat34 g
Saturated Fat17 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol212 mg
Sodium123 mg
Potassium725 mg
Calcium206 mg
Iron6.8 mg
Magnesium65 mg
Phosphorus543 mg
Zinc4.7 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.9 mcg
Vitamin C0.1 mg
Vitamin A283 mcg
Vitamin E1.1 mg
Vitamin K2.1 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)5.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)21 mg
Folate1041 mcg
Choline149 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 4 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. 3) Mrs. Cyrus McCormich 1^ pints flour, 3 eggs, 1 tablespoon white sugar, ^ cup melted butter, 1 teacup yeast, 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.