Sally Lunn Recipe


Cooking Time45 MinCuisine
MethodMain Ingredient


 Flour1 Quart
 Eggs/4 small eggs3 Large
 Butter1⁄2 Cup (8 tbs), mixed with lard
 Lard1⁄2 Cup (8 tbs), mixed with butter
 Milk1 Cup (16 tbs) (Tepid)
 Sugar3 Tablespoon
 Salt2 Teaspoon
 Yeast cake1 , dissolved
 Lukewarm water1⁄2 Cup (8 tbs) (for dissolving yeast)

Nutrition Facts

Serving size: Complete recipe

Calories 5699 Calories from Fat 2005

% Daily Value*

Total Fat 225 g346.6%

Saturated Fat 108.3 g541.5%

Trans Fat 0 g

Cholesterol 996.3 mg

Sodium 4212.3 mg175.5%

Total Carbohydrates 780 g260%

Dietary Fiber 25.5 g102.2%

Sugars 60.6 g

Protein 125 g249.6%

Vitamin A 75.5% Vitamin C

Calcium 51% Iron 259.8%

*Based on a 2000 Calorie diet


Beat eggs separately.
Add the sugar and salt to the flour.
Melt the shortening and pour into the beaten egg yolks.
Add the milk, yeast, shortening, flour, and stiffly beaten egg whites.
Beat thoroughly and set aside in a warm place until raised to double in size (about 3 hours).
Then beat, beat, beat.
Pour into a greased cake pan (funnel), and let rise again (1/2 to 2 hours).
Bake in a moderate oven about 45 minutes and serve with melted butter. (Start oven at 325 degrees and, when half-done, increase to 375 degrees.)