Sally Lunn Teacakes (No. 1)

Name: Sally Lunn Teacakes (No. 1)
Ingredients: ig. lb. 'flour; 2 teacupsful castor sugar; J-lb. butter or lard; id. yeast

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

No method was recorded for this recipe.

Nutrition per serving

5346Calories

61 gProtein

763 gCarbs

237 gFat

Full nutrition (33 nutrients)

Calories5346 kcal

Protein61 g

Carbohydrates763 g

Fiber7.6 g

Sugars401 g

Total Fat237 g

Saturated Fat89 g

Monounsaturated Fat104 g

Polyunsaturated Fat25 g

Cholesterol215 mg

Sodium28 mg

Potassium896 mg

Calcium99 mg

Iron26 mg

Magnesium138 mg

Phosphorus670 mg

Zinc5.8 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D5.7 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E1.4 mg

Vitamin K0.1 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)7.4 mg

Riboflavin (B2)3.1 mg

Niacin (B3)42 mg

Folate1389 mcg

Choline122 mg

Caffeine0 mg

Water46 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 14. The excerpt below is the record exactly as published.

Sally Lunn Teacakes (No. 1). ig. lb. 'flour 2 teacupsful castor sugar. J-lb. butter or lard. id. yeast

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