vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Finger Cakes
From The new home cook book, 1896
Serves 8
Add a good size teaspoon of vanilla.
Presented as published in 1896. 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
116Calories
2 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories116 kcal
Protein1.6 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium118 mg
Calcium7.3 mg
Iron0.3 mg
Magnesium1.6 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 141. The excerpt below is the record exactly as published.
FINGER CAKES. Mrs. Lamkin. Two eggs, beaten very light, to which add a cup of granulated sugar (excepting a tablespoonful) ; sift in a very small teaspoon cream tartar, half as much soda, a little salt
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