Lady Fingers
From Luncheons, breakfasts, simple dinners and carving, 1905
Be sure not to make them too large.
Presented as published in 1905. 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
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 23. The excerpt below is the record exactly as published.
Lady Fingers — One cup of sugar, yolks of four eggs. Beat smooth. Whip the whites of the eggs and add flavor. Then stir in one cup of flour
Cook this with the app: pantry check, scaling, and the assistant.