Lady Fingers
From Lillian Massey school recipes, 1913
Remove from paper and put together in pairs, using white of egg.
Presented as published in 1913. 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
502Calories
35 gProtein
39 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein35 g
Carbohydrates39 g
Fiber0 g
Sugars0.9 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium2718 mg
Potassium502 mg
Calcium154 mg
Iron5.2 mg
Magnesium42 mg
Phosphorus495 mg
Zinc3.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.1 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water753 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 43. The excerpt below is the record exactly as published.
LADY FINGERS. Whites 3 eggs. tsp. vanilla. 3 Cc. fruit sugar. Ce LO Yolks 2 eggs. Salt.
Cook this with the app: pantry check, scaling, and the assistant.