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Biscuits h la Cuillere, or Lady-fingers
From The table, 1889
Serves 2
Make sure to leave space between each biscuit on the paper.
Presented as published in 1889. 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
854Calories
28 gProtein
102 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories854 kcal
Protein28 g
Carbohydrates102 g
Fiber0 g
Sugars55 g
Total Fat37 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium78 mg
Calcium11 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline0 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 298. The excerpt below is the record exactly as published.
Biscuits h la Cuillere, or Lady-fingers.— Put four ounces of powdered sugar and the yolks of five eggs into a small bowl. Beat thor- oughly with a spatula for five minutes. Put the whites of the eggs into a copper basin, and with a wire whip beat them to a stiff froth. Add to the sugar and yolks four ounces of flour
Cook this with the app: pantry check, scaling, and the assistant.