Madeleine Cakes without Butter
From The encyclopædia of practical cookery, 1890
Serves 3
These madeleines are lighter without butter.
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
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 Cakes without Butter. — Put six eggs in a basin with Jib. of caster sugar and beat them until frothy, then mix in gradually 5oz. of dried and sifted flour, and grate in a small quantity of lemon- or orange-peel
Cook this with the app: pantry check, scaling, and the assistant.