Madeleine

Ingredients

• Four oz. butter
• 4 oz. castor sugar
• 5 oz. flour
• 3 eggs
• I teaspoonful essence of vanilla
• some jam syrup
• some cocolanka (desiccated cocoanut)
• 1 small teaspoonful baking powder

Method

1. 1

   Rub the butter and sugar to a frothy cream, add the eggs and flour alternately, then the vanilla and baking powder; whip well together, and half fill little plain dariole moulds, which have been buttered and dusted with sugar and flour in equal quantities.

2. 2

   Bake in a moderate oven till a golden brown, turn out, and allow to cool.

3. 3

   Then dip in the syrup, and roll in the cocolanka, stand them bottom upwards, and place on each a glace cherry, dipped in the syrup to make it stick.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 75. The excerpt below is the record exactly as published.

Madeleine*. Four oz. butter, 4 oz. castor sugar, 5 oz. flour, 3 eggs, I teaspoonful essence of vanilla, some jam syrup, some cocolanka (desiccated cocoanut), 1 small teaspoonful baking powder

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