Lady Fingers

Ingredients

• One-half ponjid of granulated sugar
• 6 eggs
• ^ teaspoon o* lemon extract
• % pound of flour

Method

1. 1

   Beat whites stiff, add to sugar and yolks, then flour.

2. 2

   Bake in moderate oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 149. The excerpt below is the record exactly as published.

Lady Fingers. Three eggs, 1-3 cup of powdered sugar, 1-3 cup of flour, a little salt, % teaspoon of vanilla. Beat whites very stiff and add sugar gradually, beat hard, then the yolks and vanilla; sift the salt with the flour and fold in lightly. Make cakes 4 inches long and about an inch wide, put on a pan covered with paper. Sprinkle cakes with sugar and bake 10 minutes in a moderate oven; remove from paper with a knife. They are nice for lining Charlotte Eusse molds or put whipped cream between the cakes and serve as a dessert. Pecan Cake. Six eggs beaten separately, 1 pound of sugar, % pound of but- ter, % cup of black molasses, 1 cup of whisky, 2 nutmegs grated, 1 pound of flour, good weight, 1 heaping teaspoon of baking powder, KENTUCKY RECEIPT BOOK. 247 % teacup of orange peel cut fine, 2 pounds seeded raisins, 1 pound of shelled pecans, crush them slightly^ Put all the fruit together and flour well, using from the pound of flour. Bake about 3 hours in a greased mold. Fig Cake. Cream % cup of butter, add 1% cups of granulated sugar, mix % cup of Imperial Granimi, 1^ cups of flour, 1 teaspoon of baking powder, a pinch of salt, % cup of sweet milk, lastly add whites of 6 eggs beaten to a froth,l teaspoon of vanilla. Bake in 2 layers in jelly tins. Iffiarble Cake. Whites of 7 eggs beaten stiflP, 1 coffee cup of butter, creamed, 3 coffee cups of granulated sugar, 1 coffee cup of sour milk, 4 coffee cups of flour sifted, 1 heaping teaspoon of soda, 1 teaspoon of vanilla. This is white part of cake. Dark Part — ^Yolks of 7 eggs beaten light, 3 coffee cups of brown sugar, 1 coffee cup of butter, 1 coffee cup of sour milk, 4 coffee cups of flour, ^ tablespoon each of cinnamon, allspice and cloves, 1 tea- spoon of soda. If put in mold bake 1^ hours, the white and dark in alternate layers so the cake may be nicely marbelized. Put in jelly pans if preferred. Sand Tarts. One-half cup of butter, 1 cup of sugar, 1% cups of flour, 2 tea- spoons of baking powder, white of 1 egg, % cup blanched almonds. 1 tablespoon of sugar, y^ teaspoon of cinnamon. Cream the butter and sugar. Add well-beaten egg, then flour mixed and sifted with baking powder. Put % the dough on floured board; roll % inch thick, cut in squares 3 inches long; brush over with white of egg; sprinkle with sugar mixed with cinnamon. Split almonds, arrange in the center of each. Place on buttered sheets. Bake 8 minutes in a slow oven. Orange Pineapple Cake. Two cups granulated sugar, 2^ cups flour, ^ cup butter, ^ cup new milk, % cup water, ^2 teaspoons baking powder, 4 eggs. Cream butter and sugar together, separate the eggs and add yolks, stir milk, water and flour with baking powder and grate the peel of 1 orange into the batter. Beat whites to a froth and add last. Bake in jelly tins. Icing — Grate 3 oranges, rind and pulp, but remove seed and add 1 small box grated pineapple. Beat whites of 2 eggs to a stiff froth and stir into oranges and pineapple with 1 cup powdered sugar. Spread this icing thickly between the layers when cakes are cold. Sponge Cake Boll. One pint of eranulated sugar, 1 pint flour, 7 eggs, juice of 1 lemon, 1 teaspoon baking powder. Beat eggs separately; mix bat- ^ I 248 KENTUCKY RECEIPT BOOK. ter, fold in whites last. Bake in large biscuit pan. When done spread with damson or grape preserves. Roll quickly and wrap in cloth wrung out of tepid water. Serve with chocolate sauce. Egg Kisses. Put the unbeaten whites of 3 eggs in a bowl and add 1^ tea- cups granulated sugar and 1 teaspoon of vanilla. Beat untU very stiff, then drop a spoonful at a time on greased paper placed on top of a stove pan. Set in a moderate oven to bake. Peanut Cookies. Pound or chop 1 cup peanuts, reserving a few whole ones for decorating top. Prepare a dough of 1 teaspoon butter, % cup sugar, 1 eggj 2 tablespoons of milk, 1 cup flour, 1 teaspoon salt. Add the peanuts and with teaspoon mold into balls. Put whole peanuts on top and bake 15 minutes. Layer Cake. Two coffee cups of flour, 1 cup of cornstarch, 2 cups of sugar, % cup of butter, 1 cup sweet milk, whites of 6 eggs, 1^ teaspoons baking powder. Cream butter and sugar, sift flour, cornstarch and baking powder together ; add slowly, then the milk a little at a time and lastly the whites, well beaten. Bake in three layers; ice with white icing. Use whites of 2 eggs and 2 teacups pulverized sugar; flavor to taste. Tipsy Pudding. Use Angel Food recipe, and bake in large square pan; wEen done pour over 1 cup of sherry wine and let remain 1 hour. When ready to serve cover with whipped cream and decorate top with sugared almonds. It can be served with wine sauce, omtting the cream and sherry. Hickory Nut Cake. Three-fourths cup of butter, 2^ cups of flour, 1^ cups granu- lated sugar, % cup of milk, 1 cup kernels and whites of 5 eggs, 1^ teaspoons baking powder. Mix as any other cake, alternately ker- nels and the beaten whites. Bake in flat square pan; cut in fancy shape and ice with white icing. Chocolate Cake. Three cups granulated sugar, 4 cups flour, 1 cup butter, 5 eggs, 1 cup sweet milk, 2 teaspoons baking powder. Mix as usual and bake in jelly tins. Half of recipe will make 4 cakes. Cream Cake. Six eggs beaten separately, 2 cups of flour, 1 cup of granulated sugar, 2 teaspoons of baking powder. Bake in 2 layers in jelly tins. KENTUCKY RECEIPT BOOK. 249 Lady Fingers. One-half ponjid of granulated sugar, 6 eggs, ^ teaspoon o* lemon extract, % pound of flour

Cook this with the app: pantry check, scaling, and the assistant.