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Southern Sally Lunn
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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
706Calories
25 gProtein
131 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein25 g
Carbohydrates131 g
Fiber0.7 g
Sugars0.2 g
Total Fat8.9 g
Saturated Fat2.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol187 mg
Sodium77 mg
Potassium346 mg
Calcium61 mg
Iron11 mg
Magnesium54 mg
Phosphorus308 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.3 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)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate356 mcg
Choline150 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 38. The excerpt below is the record exactly as published.
SOUTHERN SALLY LUNN. One quart flour, 3 eggs, 1 heaping teaspoon lard, a yeast cake dissolved in a little lukewarm water, 1 pint new milk
Cook this with the app: pantry check, scaling, and the assistant.