Sally Lynn

Name: Sally Lynn
Ingredients: ½ pint flour; the size of an egg in butter; 2 tablespoonfuls sugar; 1 teacupful milk; 1 teaspoonful cream of tartar; ½ teaspoonful carbonate of soda

From The Samaritan cookery book, 1903

Recipe by Mrs. T. H. Roberts, Ruthin, North Wales.

Presented as published in 1903. 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

640Calories

20 gProtein

125 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories640 kcal

Protein20 g

Carbohydrates125 g

Fiber0 g

Sugars25 g

Total Fat6.7 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium707 mg

Potassium1045 mg

Calcium52 mg

Iron8.1 mg

Magnesium40 mg

Phosphorus235 mg

Zinc1.6 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.5 mg

Folate224 mcg

Choline147 mg

Caffeine0 mg

Water51 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 85. The excerpt below is the record exactly as published.

\ pint flour. I The size of an egg in butter, i egg. 2 tablespoonfuls sugar, i teacupful milk. | i teaspoonful cream of tartar. £ teaspoon ful carbonate of soda

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