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Madeleines

A historical recipe from The cake and biscuit book, by Elizabeth Douglas (1903).

A historical recipe

The cake and biscuit book, by Elizabeth Douglas (1903). Project Gutenberg eBook #68137.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The cake and biscuit book, by Elizabeth Douglas (1903). Digitised by Project Gutenberg, eBook #68137 (https://www.gutenberg.org/ebooks/68137). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by curated dish list: madeleines (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. ¹⁄₂ lb.
  2. butter 14 ozs.
  3. flour 1 lb.
  4. powdered sugar 6 eggs 1 dessert-spoon orange flower water Melt the butter and pour it into a basin.
  5. Add to it gradually, beating all the time, the flour and sugar.
  6. Beat the yolks and whites separately.
  7. Add the yolks first, then the flavouring, and, lastly, the whites.
  8. Butter a number of little tin shapes, fill them and bake in a moderate oven.