Madeleine Puddings

Ingredients

• half a pound of butter
• the same of Vienna flour
• the same of sifted sugar
• half a pound in weight of eggs
• a few drops of essence of lemon

Method

1. 1

   Whisk the eggs till light, add the sugar gradually, next the flour, and then put in the butter beaten to a cream; add a few drops of essence of lemon.

2. 2

   Put this mixture into well-buttered cups, and bake from twenty to twenty-five minutes.

3. 3

   Wine or brandy sauce should be served with them.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Madeleine Puddings. Take half a pound of butter, the same of Vienna flour, the same of sifted sugar, half a pound in weight of eggs ; whisk the eggs till light, add the sugar gradually, next the flour, and then put in the butter beaten to a cream ; add a few drops of essence of lemon

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