Lady Fingers
From Crescent cook book, 1920
Presented as published in 1920. 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
848Calories
38 gProtein
117 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein38 g
Carbohydrates117 g
Fiber0 g
Sugars66 g
Total Fat25 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium358 mg
Potassium433 mg
Calcium153 mg
Iron7.9 mg
Magnesium47 mg
Phosphorus563 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.4 mg
Folate218 mcg
Choline735 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 11. The excerpt below is the record exactly as published.
LADY FINGERS Whites of 3 Eggs Ys cup powdered Sugar Yolks of 2 Eggs 14 teaspoon Vanilla Extract VY, cvp Flour Pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.