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Rum Fingers
From Soyer's standard cookery, 1912
Serves 3
Usually eaten cold, dusted with sugar.
Presented as published in 1912. 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
784Calories
15 gProtein
128 gCarbs
29 gFat
Full nutrition (35 nutrients)
Calories784 kcal
Protein15 g
Carbohydrates128 g
Fiber0.9 g
Sugars67 g
Total Fat29 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol252 mg
Sodium77 mg
Potassium226 mg
Calcium56 mg
Iron5.4 mg
Magnesium30 mg
Phosphorus194 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C18 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.2 mg
Folate148 mcg
Choline149 mg
Caffeine0 mg
Alcohol25 g
Water130 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 243. The excerpt below is the record exactly as published.
Rum Fingers. Whisk three eggs with seven ounces of castor sugar until thoroughly creamed, and gradually add a small glass of rum and a little grated lemon peel. Now blend thoroughly with half a pound of fine flour and three ounces of butter (melted)
Cook this with the app: pantry check, scaling, and the assistant.