858. Savoy Cakes, or Ladies’ Fingers

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Have the weight of nine eggs of sugar in a bowl, which put into a bain-marie of hot water.
  2. Weigh the same weight of flour, which sift through a wire sieve upon paper.
  3. Break the eggs into a bowl, and proceed as directed for sponge-cake.
  4. With a paper funnel or bag, with a thin pipe made for that purpose, lay it out upon papers into biscuits three inches in length and the thickness of your little finger.
  5. Sift sugar over, shaking off all that does not adhere to them.
  6. Place them upon baking-sheets, and bake in rather a warm oven of a brownish-yellow color.
  7. When done and cold, detach them from the paper by wetting it at the back.
  8. Place them a short time to dry, and they are ready for use for charlotte russe, or wherever directed.
Original Text · last edited 14 days ago
858. Savoy Cakes, or Ladies’ Fingers.—Have the weight of nine eggs of sugar in a bowl, which put into a bain-marie of hot water, weigh the same weight of flour, which sift through a wire sieve upon paper, break the eggs into a bowl, and proceed as directed for sponge-cake; then with a paper funnel or bag, with a thin pipe made for that purpose, lay it out upon papers into biscuits three inches in length and the thickness of your little finger, sift sugar over, shaking off all that does not adhere to them; place them upon baking-sheets, and bake in rather a warm oven of a brownish-yellow color, when done and cold, detach them from the paper by wetting it at the back, place them a short time to dry, and they are ready for use for charlotte russe, or wherever directed.
Notes
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