Lady Fingers
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: about twenty minutes. Sufficient for two dozen fingers.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 790. The excerpt below is the record exactly as published.
Lady Fingers. — Whisk four fresh eggs thorouglily, the whites and the yokes separately. Mix smoothly with the yolks three ounces of powdered sugar and three ounces of flour, add the whites, and afterwards a quarter of a pint of rose-water
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