vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lady Fingers
From Kentucky receipt book, 1903
Serves 1
Good for lining molds or serving with whipped cream.
Presented as published in 1903. 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
543Calories
23 gProtein
77 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein23 g
Carbohydrates77 g
Fiber0 g
Sugars44 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium215 mg
Potassium268 mg
Calcium93 mg
Iron5 mg
Magnesium29 mg
Phosphorus342 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.9 mg
Folate137 mcg
Choline441 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 149. The excerpt below is the record exactly as published.
Lady Fingers. Three eggs, 1-3 cup of powdered sugar, 1-3 cup of flour, a little salt, % teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.