Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Madeleines
From Cookery and housekeeping, 1882
Serves 3
Ensure to wash the salt out of the butter before use.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 156. The excerpt below is the record exactly as published.
MADELEINES. A sauce made with apricot syrup and rum is to be handed round. Madeleines. 4 ozs. butter; 3 ozs. sugar ; 4 ozs. fine flour ; The rind of a lemon cut so fine that it is perceived only as a flavour ; A few drops of orange-flower water ; The yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.