Lady Fingers

Ingredients

• the whites of eight eggs
• the yolks of ten eggs
• one-half of a pound of fine sugar
• one-half of a pound of pastry flour

Method

1. 1

   Beat the egg whites very stiff, stir the yolks and sugar well, flavor with lemon, then add part of the snow, then the pastry flour, and finally the rest of the snow.

2. 2

   Mix very lightly.

3. 3

   Lay out, dust, and bake quickly at 400 degrees.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 29. The excerpt below is the record exactly as published.

Lady Fingers. Beat the whites of fifteen eggs very stiff; add by handfuls one pound of powdered sugar; then the yolks of twelve eggs; and last, fourteen ounces of sifted pastry flour. Dust well with powdered sugar. Bake very hot, at 410 degrees. Flavor with lemon. When baked, turn upside down, wet the paper and stick two together as soon as softened. L,ady Fingers. Beat the whites of ei^ht eggs very stiff, and in the meantime stir up well the yolks of ten eggs and one-half of a pound of fine' sugar; flavor with lemon; then add part of the snow; then one-half of a pound of pastry flour; then the rest of the snow; mix, only very light. Lay out, dust and bake as quick as possible, say 400 degrees. Sponge F>rop&. Beat well one pound of powdered sugar with twelve eggs; then set in hot water bath and beat until hot; take off and stir until cold again; mix with two egg shells full of water, one and one-fourth pounds of pastry flour and one ounce of baking powder; flavor with vanilla. Set two together with jelly. Vanilla Wafer Jumbles. Cream together one-half of a pound of powdered sugar, one-half of a pound of butter and two large eggs, add a little vanilla, and last nine ounces of pastry flour; grease the tins lightly, dust with flour. Lay out on pans with bag and star tube in rings. Bake like cookies. CllOeolatC /u.sscs. Beat stiff the whites of eight eggs

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