Sally Lunn, Raised

Name: Sally Lunn, Raised
Ingredients: 3 pints flour; i tablespoon sugar; I pint milk; 3 eggs beaten separately; ^ cup yeast; i teaspoon salt; Butter the size of aYi egg

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

This is broken up.

Presented as published in 1895. 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

3430Calories

132 gProtein

633 gCarbs

90 gFat

Full nutrition (34 nutrients)

Calories3430 kcal

Protein132 g

Carbohydrates633 g

Fiber10 g

Sugars37 g

Total Fat90 g

Saturated Fat14 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol749 mg

Sodium2771 mg

Potassium2329 mg

Calcium847 mg

Iron46 mg

Magnesium298 mg

Phosphorus1850 mg

Zinc12 mg

Copper1.4 mg

Manganese5.9 mg

Vitamin D7.7 mcg

Vitamin C0.1 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.6 mcg

Vitamin B61.6 mg

Vitamin B124 mcg

Thiamin (B1)11 mg

Riboflavin (B2)6.2 mg

Niacin (B3)66 mg

Folate2146 mcg

Choline540 mg

Caffeine0 mg

Water629 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 4. The excerpt below is the record exactly as published.

Sally Lunn, Raised. 3 pints flour i tablespoon sugar I pint milk 3 eggs beaten separately J^ cup yeast i teaspoon salt Butter the size of aYi egg

Cook this with the app: pantry check, scaling, and the assistant.