Lady Fingers

Name: Lady Fingers
Ingredients: four ounces of powdered sugar; the yolks of four eggs; three ounces of flour; a little grated lemon-peel; the whites of your eggs

From French dishes for American tables, 1886

Presented as published in 1886. 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

1253Calories

53 gProtein

181 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1253 kcal

Protein53 g

Carbohydrates181 g

Fiber0 g

Sugars112 g

Total Fat35 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol1302 mg

Sodium501 mg

Potassium601 mg

Calcium213 mg

Iron11 mg

Magnesium65 mg

Phosphorus785 mg

Zinc5.1 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A560 mcg

Vitamin E3.7 mg

Vitamin K1.1 mcg

Vitamin B60.7 mg

Vitamin B123.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2 mg

Niacin (B3)6 mg

Folate301 mcg

Choline1029 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 90. The excerpt below is the record exactly as published.

Lady Fingers. Put four ounces of pow- dered sugar in a bowl, with the yolks of four eggs, and stir them well together with a wooden spoon, until they become white and slightly consistent; then add three ounces of flour and a little grated lemon-peel. Beat up the whites of your eggs

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