Sally Lunn’s Teacakes

Name: Sally Lunn’s Teacakes
Ingredients: 14oz. flour (one pint); the yolks of two eggs; a large tablespoonful of yeast; not quite $oz. German yeast; a pinch of salt; as much warm milk; oz. butter

From Bread, cakes, and biscuits, 1902

Proper Sally Lunns have no sugar.

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

1672Calories

65 gProtein

317 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories1672 kcal

Protein65 g

Carbohydrates317 g

Fiber6.3 g

Sugars0.4 g

Total Fat29 g

Saturated Fat3.4 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol405 mg

Sodium163 mg

Potassium905 mg

Calcium140 mg

Iron25 mg

Magnesium131 mg

Phosphorus779 mg

Zinc6 mg

Copper0.8 mg

Manganese3.1 mg

Vitamin D2 mcg

Vitamin C0.1 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.4 mcg

Vitamin B60.8 mg

Vitamin B120.9 mcg

Thiamin (B1)6.4 mg

Riboflavin (B2)3.2 mg

Niacin (B3)36 mg

Folate1232 mcg

Choline302 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.

Sally Lunn’s Teacakes.- — Mix together 14oz. flour (one pint), the yolks of two eggs, a large table -poonful of yeast (or not quite $oz. German yeast), a pinch of salt, and as much warm milk (in which you have dissolved oz. butter

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