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Madeleine Cakes

Name: Madeleine Cakes
Yield: 2 servings
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

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

Method

Nutrition per serving

955Calories

16 gProtein

215 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories955 kcal

Protein16 g

Carbohydrates215 g

Fiber0 g

Sugars127 g

Total Fat2.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4854 mg

Potassium158 mg

Calcium26 mg

Iron6.5 mg

Magnesium31 mg

Phosphorus123 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.6 mg

Folate181 mcg

Choline0 mg

Caffeine0 mg

Alcohol4.6 g

Water46 g

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.