vegetarianpescatariansoy-freefish-freeshellfish-free
Madeleines d’Epernay
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 527. The excerpt below is the record exactly as published.
Madeleines d’Fpernay. — ^ lb. caster sugar, 7 eggs, 4 oz. sifted flour, the rind of half a lemon finely chopped, 1 oz. of ground almonds, 2 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.