Name: Sally Lunn
Ingredients: one pint of luke-warm water dissolve half a cake of compressed yeast; one quart of flour; a teaspoonful of salt; a tablespoonful of butter melted; two eggs well beaten

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sally Lunn

Ingredients

one pint of luke-warm water dissolve half a cake of compressed yeast
one quart of flour
a teaspoonful of salt
a tablespoonful of butter melted
two eggs well beaten

Directions

Make the dough

Dissolve half a cake of compressed yeast in one pint of luke-warm water, and add a teaspoonful of salt.
Stir in one quart of flour, two eggs well beaten, and a tablespoonful of butter melted.
Put the mixture into a pan and let it rise.

Bake and serve

When it has risen, bake it lightly.
When it is done, split it open and butter it.
Serve very hot.

Nutrition, whole recipe (rough)

635Calories

19 gProtein

18 gFat

96 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Salt	1 tsp (6g)	0
Water	not in our table	0
Cake	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Shutt, William E., Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour: Forms the main structure that holds the bread's crumb once it is baked.
Compressed yeast: Produces gas as it ferments, making the dough rise and become light.
Eggs: Add richness and help set the crumb, giving a softer, tender texture.
Butter: Adds fat for a richer flavour and a softer crumb.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.