Name: Sally Lunn
Ingredients: 1 quart of flour; 1 pint of milk; 3 teaspoonfuls of baking powder; 2 eggs; 6 tablespoonf uls of sugar; 1 even teaspoonful of salt; two deep layers; salt

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sally Lunn

Ingredients

Directions

Mix the batter

Add butter the size of an egg, sugar, salt, and baking powder to flour, then mix well.
Add milk and eggs, beaten separately.

Bake and serve

Turn into greased pans and bake.
Serve very hot with plenty of butter.

Nutrition, whole recipe (rough)

731Calories

27 gProtein

14 gFat

120 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0

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

By Colville, Jessie Henderson. [from old catalog]. 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 + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

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

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + sugartop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 of the bread as its proteins and starches set during baking.
Milk: Adds moisture and helps hydrate the flour into a soft batter.
Eggs: Add structure and richness, helping the crumb set as it bakes.
Baking powder: Releases gas in the batter so the bread rises and becomes light.
Sugar: Adds sweetness and helps the crust brown during baking.

“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.