Posted by Laura W on November 23, 1997 at 16:23:03:
In response to ladyfingers?, written by RachelE on November 16, 1997 at 02:14:11
] Sounds delicious! Now can you give a receipt for the lady fingers?
Here's a recipe from The Original Boston Cooking School Cookbook by Fannie Merritt Farmer (1896).
|Whites 3 eggs||1/3 cup of flour|
|1/3 cup powdered sugar||1/8 teaspoon salt|
|Yolks 2 eggs||1/4 teaspoon vanilla|
Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating. Then add yolks of eggs beaten until thick and lemon colored, and flavoring. Cut and fold in flour mixed and sifted with salt. Shape four and one-half inches long and one inch wide on a tin sheet covered with unbuttered paper, using a pastry bag and tube. Sprinkle with powdered sugar, and bake eight minutes in a moderate oven. Remove from paper with a knife.
Lady Fingers are much used for lining moulds that are to be filled with whipped cream mixtures. The are often served with frozen desserts, and sometimes put together in pairs with a thin coating of whipped cream between, when they are attractive for children's parties.
Drop Lady Finger mixture from tip of spoon on unbuttered paper. Sprinkle with powdered sugar, and bake eight minutes in a moderate oven.
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