Lady's Fingers
From Temperance cook book, 1887
Serves 3
They are nice dipped in chocolate icing. When done, spread with jelly, and put together.
Presented as published in 1887. 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
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 112. The excerpt below is the record exactly as published.
LADY'S FINGEKS. Two coffeecupfuls of powdered sugar, ten eggs, one quart of sifted flour, flavor with lemon, pinch of salt. Beat eggs and sugar as light as for sponge cake; sift in with flour one teaspoonful of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.