Lady’s-Finger Biscuit Paste
From A guide to modern cookery, 1909
Serves 4
To shape the biscuits, put the paste into a canvas piping-bag, fitted with a pipe of one-half inch bore. Lay the biscuits on sheets of strong paper; sprinkle them with powdered sugar.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 402. The excerpt below is the record exactly as published.
LADY’S-FINGER BISCUIT PASTE Stir one lb. of sugar and sixteen egg-yolks in a basin until the preparation has whitened slightly and has reached the ribbon stage. Now add a tablespoonful of orange-flower water ; mix therewith twelve oz. of sifted flour, followed by sixteen egg-whites
Cook this with the app: pantry check, scaling, and the assistant.