Lady Fingers

Ingredients

• One-half ponjid of granulated sugar
• 6 eggs
• 1/2 teaspoon of lemon extract
• 1/2 pound of flour

Method

1. 1

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

2. 2

   Stir with an egg-beater; cut and sprinkle with powdered sugar and bake in moderate oven.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 151. The excerpt below is the record exactly as published.

Lady Fingers. One-half ponjid of granulated sugar, 6 eggs, ^ teaspoon o* lemon extract, % pound of flour. Beat whites stiff; add to sugar and yelks ; then flour. Stir with an egg-beater ; cut and sprinkle with powdered sugar and bake in moderate oven. Strawberry Shortcake. Three eggs, 1 cup of sugar, 2 cups of flour, 1 tablespoon of but- ter, 1 even teaspoon of baking powder, % cup sweet milk. Beat but- ter and sugar together, then add eggs, well beaten. Sift baking pow- der into flour, then add the eggs and sugar. Add more milk if neces« sary. Bake in round pans. When cool cover top of each cake with whole strawberries and spread on them well-beaten cream that has been sweetened. Fill up all spaces with cream. Place the cakes on top of one another. The cream used must be very thick. Soft Ginger Bread. Break 3 eggs, whites and yolks, into a pan, add 2 cups of brown sugar and beat light, add 1 cup of common molasses, 1 cup sour cream, 1 cup melted butter, 4 cups of sifted flour, 1 tablespoon of ginger, cloves and allspice to taste, 1 teaspoon of soda in the but- termilk and beat in the last thing. Bride's Cake. W,hites of 14 eggs, 1 pound of sugar, 1 pound of flour,

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