Sally Lunn


Food.com
80 mins (prep 60, cooking 20)
9 ingredients
18-24 servings
These cakes are named for a woman from Bath, England who originally made and sold them in the streets. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Categories:  served-hot , northeastern-u.s. , north-american , comfort-food , taste~mood , <-4-hours , brunch , yeast-breads , time-to-make , kid-friendly , presentation , american , number-of-servings , inexpensive , breads , healthy , vegetarian , for-large-groups ,
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Ingredients

Nutrition

Serving Size (36.19 g)
Servings 18
Amount per Serving
Calories 138.73 Calories from Fat 17.73
% Daily Value *
Total Fat 1.97g 54.65%
Saturated Fat 1.12g 101.19%
Trans Fat 0.05g %
Cholesterol 8.13mg 48.8%
Sodium 110.17mg 82.63%
Total Carbohydrate 24.78g 148.7%
Dietary Fiber 0.7 g 50.63%
Sugars 4.98 g %
Protein 4.99g 179.67%
Vitamin A 53.25IU% Vitamin C 0.38mg%
Calcium 83.29mg% Iron 1.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
cake yeast, lukewarm water
 

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