Recipes > Desserts > Cookies & Squares > Ladyfingers > Lady-Fingers



  • 6 eggs
  • 1/2 pound or 1 1/4 cupfuls of powdered sugar
  • 1/4 pound or 1 cupful of sifted flour
  • 1/2 saltspoonful of salt
  • flavoring of vanilla, lemon, or orange-flower water


Beat the yolks and sugar to a light cream; add the flavoring. Stir in lightly the flour and then the whites of the eggs whipped very firm; the salt is added to the whites before being whipped. Have a sheet of paper on the baking-pan or sheet. Place the mixture in a pastry-bag, and press it through a tube having an opening one half to three quarter inch wide. Have the strips four and a half inches long. Cut off the paste from the tube with a knife so the ends will be clean; dust them with sugar and bake in a moderate oven ten to twelve minutes, or until a light crust has formed. The crust should not be colored. When done, stick two together, using white of egg.

For Biscuit Balls

Drop the mixture in balls one half inch in diameter, and bake the same as fingers. Stick two together with a little jam between them.


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The Century Cook Book (1901).

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