Madelaines Glacées

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

41/2oz. sifted sugar ↝ Sugar, NFS [Sugars and honey]
4oz. flour ↝ Flour, 00 [Cereal Grains and Pasta]
three whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the yolks of two more ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a teaspoonful of brandy ↝ Brandy [Liquor and cocktails]
a grain of salt ↝ Salt, table, iodized [Spices and Herbs]
5oz. fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sixteen little madelaine moulds
tiny fluted patty pans

Instructions (3)

Stir together over the fire 41/2oz. sifted sugar, 4oz. flour, three whole eggs, and the yolks of two more, a teaspoonful of brandy, and a grain of salt, till it thickens, then stir it for one minute only
meanwhile stir 5oz. fresh butter over the hot plate till it begins to liquefy
quickly brush it over sixteen little madelaine moulds (tiny fluted patty pans will do), and stir

Original Text · last edited 4 days ago

Madelaines Glacées.—Stir together over the fire 4½oz. sifted sugar, 4oz. flour, three whole eggs, and the yolks of two more, a teaspoonful of brandy, and a grain of salt, till it thickens, then stir it for one minute only; meanwhile stir 5oz. fresh butter over the hot plate till it begins to liquefy, when you quickly brush it over sixteen little madelaine moulds (tiny fluted patty pans will do), and stir

Notes

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