Ryzon Madeleines

Ingredients

• I cupful (8 ounces) butter
• I level cupful {yi pound) sugar
• 6 eggs
• I teaspoonful lemon extract
• 1 level teaspoonful Ryzon
• 2 level cupfuls {yi pound) flour
• yi level teaspoonful salt
• Fondant icing. See page 44.
• Glace cherries.

Method

1. 1

   Cream butter and sugar thoroughly together with a wooden spoon, add eggs, one at a time, and beat well.

2. 2

   Then add extract, and flour sifted with Ryzon and salt.

3. 3

   Mix well.

4. 4

   Carefully grease some plain dariole or tirabale molds and set them on a baking tin.

5. 5

   Fill molds three-fourths full with mixture, and bake in a hot oven for twenty minutes.

6. 6

   When cold, turn upside down and pipe a spot of fondant on each one.

7. 7

   Finish by placing a half cherry in the center of each spot of icing.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 39. The excerpt below is the record exactly as published.

RYZON MADELINES I cupful (8 ounces) butter. I level cupful {yi pound) sugar. 6 eggs. I teaspoonful lemon extract. 1 level teaspoonful Ryzon. 2 level cupfuls {yi pound) flour. yi level teaspoonful salt. Fondant icing. See page 44. Glace cherries.

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