vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lady Fingers and Sponge Drops
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
For Sponge Drops, drop by spoonfuls.
Presented as published in 1884. 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
880Calories
33 gProtein
140 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories880 kcal
Protein33 g
Carbohydrates140 g
Fiber0 g
Sugars66 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium5136 mg
Potassium412 mg
Calcium132 mg
Iron4.4 mg
Magnesium45 mg
Phosphorus492 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.1 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 220. The excerpt below is the record exactly as published.
Lady Fingers and Sponge Drops. — Four eggs^ half a cup of powdered sugar ^ half a saltspoonful of salt^ one teaspoonful of flavoring^ and three quarters of a cup of pastry flour
Cook this with the app: pantry check, scaling, and the assistant.