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Lady Fingers (Doigts de Dame) a la Mabel
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
396Calories
3 gProtein
65 gCarbs
11 gFat
Full nutrition (35 nutrients)
Calories396 kcal
Protein2.7 g
Carbohydrates65 g
Fiber0.1 g
Sugars38 g
Total Fat11 g
Saturated Fat6.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium353 mg
Potassium37 mg
Calcium335 mg
Iron1.9 mg
Magnesium8.7 mg
Phosphorus470 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline2.6 mg
Caffeine0 mg
Alcohol4.6 g
Water15 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 602. The excerpt below is the record exactly as published.
Lady Fingers ( Doigts de Dame ) a la Mabel Beat the yolks of two eggs with three tablespoons sugar to a souffle, add three tablespoons flour, one tablespoon cornstarch, one tablespoon brandy, one tablespoon melted butter and one teaspoon Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.