vegetariandairy-freenut-free
Madeleine Cakes
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
- 9oz. of orange or lemon sugar
- Jib. of flour
- the yolks of eight eggs
- the whites of two
- 2 table-spoonfuls of brandy
- a little salt
Method
Put sugar into a saucepan, work in flour, yolks of eggs, whites of eggs, brandy, and salt.
When the paste thickens, work it for a minute.
Butter madeleine moulds, fill them with mixture, bake in a moderate oven for about 25 minutes until firm.
Nutrition per serving
955Calories
16 gProtein
215 gCarbs
2 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 7. The excerpt below is the record exactly as published.
Madeleine Cakes. — Put 9oz. of orange or lemon sugar into a saucepan on the fire, work in Jib. of flour, the yolks of eight eggs and the whites of two, 2 table-spoonfuls of brandy, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.