Vienna Lady Fingers

Name: Vienna Lady Fingers
Ingredients: the whites of fifteen eggs; one pound of powdered sugar; the yolks of twelve eggs; fourteen ounces of sifted pastry flour

From Perfection in baking, 1895

Presented as published in 1895. 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

4114Calories

116 gProtein

772 gCarbs

65 gFat

Full nutrition (33 nutrients)

Calories4114 kcal

Protein116 g

Carbohydrates772 g

Fiber0 g

Sugars444 g

Total Fat65 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium13 mg

Potassium573 mg

Calcium72 mg

Iron3.7 mg

Magnesium89 mg

Phosphorus405 mg

Zinc3 mg

Copper0.7 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E12 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.8 mg

Niacin (B3)3.9 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water543 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 29. The excerpt below is the record exactly as published.

Vienna Lady Fingers. Beat the whites of fifteen eggs very stiff; add by handfuls one pound of powdered sugar; then the yolks of twelve eggs; and last, fourteen ounces of sifted pastry flour

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