Madeleine Cakes
From Recipes (illustrated baking booklet, 1930), 1930
When cold, coat the sides thinly with Jam and cover with Desiccated Cocoanut.
Presented as published in 1930. 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 Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 10. The excerpt below is the record exactly as published.
MADELEINE CAKES. INGREDIENTS.—1 packet Green's Sponge Mixture, any Flavour as preferred, 2 Eggs, 2 ozs. Butter, and a good pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.