Madeleine Cake served with Cream and Port-wine Sauce

Ingredients

• 6oz. of fresh butter
• lOoz. of flour
• Jib. of caster sugar
• a few drops of orange-flower water
• 1J breakfast-cupfuls of port wine
• 1 teaspoonful of arrowroot
• 1 teaspoonful of cloves
• a small piece of cinnamon
• Sweeten the sauce to taste with loaf sugar

Method

1. 1

   Melt butter, mix in flour, sugar, and orange-flower water.

2. 2

   Stir in beaten eggs.

3. 3

   Butter a cylinder mould, pour in mixture, and bake until browned.

4. 4

   For sauce, mix port wine with arrowroot, add cloves and cinnamon, sweeten, and boil.

5. 5

   Turn out cake, strain sauce over it, fill center with whipped cream flavored with orange-flower water, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 8. The excerpt below is the record exactly as published.

Madeleine Cake served with Cream and Port-wine Sauce. — Put 6oz. of fresh butter into a stewpan, melt it then put in lOoz. of flour, Jib. of caster sugar, and a few drops of orange-flower water. Stir the ingredients with a wooden spoon over the fire until well mixed, then move to the side and stir in six large well-beaten eggs. Thickly butter the inside of a cylinder mould, pour the mixture into it, and bake until lightly browned in a moderate oven. In the meantime prepare the following sauce : Put 1J breakfast- cupfuls of port wine into a small, lined saucepan; mix 1 tea- spoonful of arrowroot quite smooth in a little wine then stir it in with the rest, and add 1 teaspoonful of cloves and a small piece of cinnamon. Sweeten the sauce to taste with loaf sugar

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