Madelene

Ingredients

• ½ lb. butter
• ½ lb. castor sugar
• ½ lb. flour
• 4 eggs

Method

1. 1

   Cream the butter, add the sugar and the egg yolks.

2. 2

   Mix the flour in very gradually, then add the stiffly beaten egg whites.

3. 3

   Half fill small Madelene moulds (greased), and bake in a quick oven.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 87. The excerpt below is the record exactly as published.

4 lb. castor sugar. Almond essence. Waff r paper. Whip the whites stiffly, add the essence, sugar and almonds, and stir it lightly. Drop the mixture on to wafer paper, and place strips of almond on each. Bake in a slow oven till firm, and of a light brown colour. GERMAN MACAROONS, ^ lb. ground almonds. 3 small whites of eggs. 4 lb. very line castor sugar. 2 sheets wafer paper. Juice of £ a lemon or 1 dessertspoonful orange-flower water. Beat the whites stiffly, add the sugar gradually, and stir till the mixture is quite smooth, then add lemon juice, and lastly 1G0 dainty Dinners and dishes. the ground almonds. Mix thoroughly for about 10 minutes, then place little heaps of the mixture on wafer paper, bake on a flat tin in a very slow oven till a light golden colour. The macaroons should not go flat, and when cold, are not very crisp. lb. x ‘2 5 oz. Hour. butter. 4 eggs. MADEIRA CAKE. I 1 teaspoonful baking-powder. 5 oz. castor sugar. 1 tablespoonful brandy. Cream the butter and sugar, add alternately the flour and yolks of eggs, previously well beaten, beat all for 10 minutes, then add the baking-powder and very stiffly beaten whites of eggs. Line a mould with buttered paper, fill it with the mixture, place a piece of citron peel on the top, and bake in a moderate oven about 1 hour. . lb. butter. b. castor sugar MADELENES. ^ lb. flour.

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