Sally Lunn Teacakes (No. 1)

Name: Sally Lunn Teacakes (No. 1)
Ingredients: 1 lb. flour; 2 teacupsful castor sugar; 1/2 lb. butter or lard; 1/2 oz. yeast; warm milk

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

Nutrition per serving

5254Calories

49 gProtein

751 gCarbs

235 gFat

Full nutrition (33 nutrients)

Calories5254 kcal

Protein49 g

Carbohydrates751 g

Fiber0 g

Sugars401 g

Total Fat235 g

Saturated Fat89 g

Monounsaturated Fat102 g

Polyunsaturated Fat25 g

Cholesterol215 mg

Sodium13 mg

Potassium625 mg

Calcium90 mg

Iron26 mg

Magnesium122 mg

Phosphorus490 mg

Zinc3.6 mg

Copper0.7 mg

Manganese3.5 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.4 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline113 mg

Caffeine0 mg

Water45 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. Mix well with warm milk

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