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Lady Fingers
From Boston Cooking-School cook book, 1896
Serves 1
Use for lining molds to be filled with whipped cream mixtures, serve with frozen desserts, or put together in pairs with a thin coating of whipped cream between.
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
905Calories
41 gProtein
116 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories905 kcal
Protein41 g
Carbohydrates116 g
Fiber0 g
Sugars65 g
Total Fat30 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium295 mg
Potassium83 mg
Calcium13 mg
Iron3.5 mg
Magnesium23 mg
Phosphorus78 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.1 mg
Folate91 mcg
Choline0 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 293. The excerpt below is the record exactly as published.
LADY FINGERS 3 egg whites : ¥g cup bread flour 1g cup powdered sugar ¥% teaspoon salt 2 egg yolks V4 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.