Madelaines Glacees
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 92. The excerpt below is the record exactly as published.
Madelaines Glacees. — Stir together over the fire 4£oz. sifted sugar, 4oz. flour, three whole eggs, and the yolks of two more, a teaspoonful of brandy, and a grain of salt, till it thickens, then stir it for one minute only ; meanwhile stir 5oz. fresh butter
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