Lady Fingers

Ingredients

• four ounces of powdered sugar
• the yolks of four eggs
• three ounces of flour
• a little grated lemon-peel

Method

1. 1

   Stir powdered sugar and yolks of eggs until white and consistent.

2. 2

   Add flour and lemon-peel.

3. 3

   Beat egg whites until stiff and mix lightly with other ingredients.

4. 4

   Pour mixture into a cornucopia and press onto a pan lined with white paper to form lady fingers.

5. 5

   Sprinkle with powdered sugar and bake in a gentle oven until firm.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 90. The excerpt below is the record exactly as published.

Lady Fingers. Put four ounces of pow- dered sugar in a bowl, with the yolks of four eggs, and stir them well together with a wooden spoon, until they become white and slightly consistent; then add three ounces of flour and a little grated lemon-peel. Beat up the whites of your eggs until very stiff, then mix them lightly, in small quantities 196 FRENCH DISHES. at a time, with your other ingredients. Pour your mixture into a cornucopia made of stiff paper, with a hole in the end, through which press it on a pan (on which you have spread a sheet of white paper), forming it into lady fingers, about five inches long and not quite an inch wide, sprinkle each with pow- dered sugar, and send them to a very gentle oven, watching them, so that they do not color too much. When they are firm, slip the blade of a knife under- neath them, so as to remove them from the pan, and serve. 569. Savoy Cake. Put the yolks of three eggs in a bowl, with four ounces of powdered sugar

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