German Ladies Fingers
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 63. The excerpt below is the record exactly as published.
GEEMAN LADIES FINGEES. Beat the yolks of flve eggs with half a pound of sugar. Add lalf a pound of blanched almonds, eut flne or I)ounded. Grate the rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.