Ladyfinger Mixture

Ingredients

• One pound of sugar
• eighteen eggs
• one pound of flour
• vanilla flavor

Method

1. 1

   Separate the eggs; stir the yolks and sugar light.

2. 2

   Beat the whites firm and beat in the sugar, then stir in the flavor and yolks and mix in the flour lightly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 35. The excerpt below is the record exactly as published.

one pound of flour, twelve gjeam of tartar, eggs, flavor. jj^ ^ Qj,g quart of whites, one and one- Beat sugar and eggs together slightly warm and quarter pounds of sugar, eight ounces of flour, then cold. eight ounces of cornstarch, a half ounce of cream Mix and bake same as No. 244. q£ tartar. 249.— PLAIN SPONGE CAKE NO. a. No. 3. One quart ot whites, two pounds of One pound of sugar, one pound of flour, one sugar, fourteen ounces of flour, two ounces of pint of eggs, a half pint of yolks, lemon or vanilla cornstarch, a half ounce of cream of tartar. flavor. No. 4. One quart of whites, two pounds of Mix same as No. 244. Bake in medium beat sugar, twelve ounces of flour, two ounces of corn- 300 to 350 degrees Fahrenheit. starch, a half ounce of cream of tartar. ago. — SPONGE CAKE. No. 5. One quart of whites, one pound of so- LADYFINGER MIXTURE. gar, fourteen ounces of flour, two ounces of cors- One pound of sugar, eighteen eggs, one poond starch, a half ounce of cream of tartar, one ounce of flour, vanilla flavor

Cook this with the app: pantry check, scaling, and the assistant.