Sally Lunn (With Yeast)

Name: Sally Lunn (With Yeast)
Ingredients: Three eggs beaten together; a half cup of sugar; one tablespoonful of lard or butter; one cup of milk; one-third cup of good liquid yeast; flour enough to make a stiff batter (about one quart)

From The housewife's aid, 1950

If wanted for supper, make about noon.

Presented as published in 1950. 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

790Calories

28 gProtein

132 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories790 kcal

Protein28 g

Carbohydrates132 g

Fiber13 g

Sugars112 g

Total Fat23 g

Saturated Fat12 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol58 mg

Sodium120 mg

Potassium841 mg

Calcium319 mg

Iron1.1 mg

Magnesium56 mg

Phosphorus563 mg

Zinc5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C0.1 mg

Vitamin A170 mcg

Vitamin E0.4 mg

Vitamin K1.1 mcg

Vitamin B60.9 mg

Vitamin B121.4 mcg

Thiamin (B1)5.5 mg

Riboflavin (B2)2.3 mg

Niacin (B3)20 mg

Folate1151 mcg

Choline62 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 1. The excerpt below is the record exactly as published.

SALLY LUNN (With Yeast) Three eggs beaten together, a half cup of sugar added to the beaten eggs, one tablespoonful of lard or butter, one cup of milk, one-third cup of good liquid yeast, and flour enough to make a stiff batter (about one quart)

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