Lady Fingers

Name: Lady Fingers
Ingredients: Yolks of two eggs; whites of three eggs; one-third cup powdered sugar; one-third cup pastry flour; one-third teaspoonful salt; one fourth teaspoonful vanilla extract

From Durham cook book ..., 1921

Recipe by Mrs. P. T. Elliott.

Presented as published in 1921. 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

485Calories

19 gProtein

78 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories485 kcal

Protein19 g

Carbohydrates78 g

Fiber0 g

Sugars43 g

Total Fat10 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium771 mg

Potassium61 mg

Calcium8.1 mg

Iron0.4 mg

Magnesium9.4 mg

Phosphorus42 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.9 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water101 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 29. The excerpt below is the record exactly as published.

LADY FINGERS. Yolks of two eggs, whites of three eggs, one-third cup powdered sugar, one-third cup pastry flour, one-third teaspoonful salt, one fourth teaspoonful vanilla extract

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