vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Ladies' Fingers
From Miss Cameron's cookery book, 1898
Serves 2
When done, wet the under side of the paper with a brush, when the fingers can be removed without breaking; stick two and two together.
Presented as published in 1898. 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
946Calories
30 gProtein
169 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein30 g
Carbohydrates169 g
Fiber0 g
Sugars114 g
Total Fat18 g
Saturated Fat5.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol651 mg
Sodium251 mg
Potassium340 mg
Calcium113 mg
Iron7.1 mg
Magnesium40 mg
Phosphorus423 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A280 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.9 mg
Folate196 mcg
Choline515 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 78. The excerpt below is the record exactly as published.
Ladies' Fingers. Take 7 eggs, £ lb. sifted sugar, 5 oz. of flour
Cook this with the app: pantry check, scaling, and the assistant.