vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sally Lunns
From Tried favourites cookery book, 1909
Serves 3
Presented as published in 1909. 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
613Calories
22 gProtein
122 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein22 g
Carbohydrates122 g
Fiber2.5 g
Sugars1.5 g
Total Fat20 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol106 mg
Sodium422 mg
Potassium323 mg
Calcium44 mg
Iron9 mg
Magnesium48 mg
Phosphorus260 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate471 mcg
Choline52 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 140. The excerpt below is the record exactly as published.
Sally Lunns. 1 lb. Flour, 2 oz. Butter, i oz. German Yeast (good weight), between i and i pint. Lukewarm Milk, 1 Egg, 1 teaspoon Castor Sugar
Cook this with the app: pantry check, scaling, and the assistant.