Sally Lunns

Name: Sally Lunns
Ingredients: one scant quart flour; one cup milk; half a cup lard; the same of butter; four eggs; one teaspoonful salt; one of cream tartar; half as much soda

From Six little cooks, 1910

Presented as published in 1910. 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

3262Calories

88 gProtein

403 gCarbs

231 gFat

Full nutrition (34 nutrients)

Calories3262 kcal

Protein88 g

Carbohydrates403 g

Fiber0 g

Sugars12 g

Total Fat231 g

Saturated Fat53 g

Monounsaturated Fat58 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol1129 mg

Sodium2733 mg

Potassium2150 mg

Calcium524 mg

Iron32 mg

Magnesium189 mg

Phosphorus1205 mg

Zinc7.4 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D9.1 mcg

Vitamin C0 mg

Vitamin A398 mcg

Vitamin E2.9 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B123.1 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)3.5 mg

Niacin (B3)34 mg

Folate897 mcg

Choline685 mg

Caffeine0 mg

Water435 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 49. The excerpt below is the record exactly as published.

Sally Lunns, Mamma," said A.my. "They 're good." " Yes, but real Sally Lunns are made with yeast, and the modern imitations are not quite the same thing. Our * company tea-cake' (No. 129) is not very different; but I'll give you the recipe." 148 BIX LITTLE OOOK8. No. 136 — SALLY LUNNS. One scant qnart flour, one cup milk, half a cup lard and the same of butter, four eggs, one teaspoonful salt, one of cream tartar and half as much soda

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