How long should the batter be whisked?

According to the recipe, the sugar is stirred into the eggs bit by bit and whisked well for 1 hour. With an electric mixer it goes faster – whisk until the mixture is pale, thick and airy.

How are the molds prepared?

Use small, fluted madeleine molds that are greased and then floured. Fill them with batter and bake.

What baking temperature and color should the cakes have?

They are baked at low heat until pale golden brown – they should not get dark.

What is the ingredient ratio in the recipe?

Equal weights of powdered sugar, wheat flour and butter (250 g of each), plus 8 eggs and 1 tablespoon vanilla sugar. The butter is melted and cooled before it is stirred in together with the sifted flour.

Madeleines

Madeleines from Erken's Stor kokebok 1914: 250 g powdered sugar, 250 g wheat flour, 250 g melted butter, 8 eggs and vanilla sugar whisked at length, baked in small fluted molds at low heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 565 (falt i det fri)

Be the first to rate

About the dish

Madeleines are baked in small fluted molds, and Erken counts on long hand-whisking — an hour — to get enough air into the batter without baking powder.

How to make it

1
Whisk eggs and sugar
Stir the sugar into the eggs a little at a time and whisk well and long — the original says one hour by hand, 10–15 minutes with an electric mixer — until the batter is pale and thick. Mix in the vanilla sugar.
2
Mix in flour and butter
Fold in the sifted wheat flour, then the melted, cooled butter.
3
Fill the molds
Fill the batter into small, greased and floured fluted molds, to about three-quarters full.
4
Bake
Bake at low heat (about 175 °C (345 °F)) until the cakes are pale golden brown. Cool before removing them from the molds.

Changes from the original

Flormelis is interpreted as powdered sugar, measures kept in grams. The whisking time is shortened to 10–15 minutes with an electric mixer, and the baking temperature is estimated at 175 °C (345 °F).

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 565) → 1949 (korrekturlest, s. 657)~25% av teksten endretfjernetlagt til

250 gr. flormelis 250 gr. hvetemel 250 gr. smør 8 egg 1 ~~spiseske~~ spiseskje vaniljesukker. Sukker irøres litt efter litt eggene, vispes godt 1 time, irøres det ~~sigtede~~ siktede hvetemel og det smeltede, ~~avkjølede~~ avkjølte smør. Røren ~~fyldes~~ fylles i ~~smaa,~~ små, smurte og ~~melede, riflede~~ melete, riflete former og stekes ved svak varme lyse gulbrune.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the batter be whisked?: According to the recipe, the sugar is stirred into the eggs bit by bit and whisked well for 1 hour. With an electric mixer it goes faster – whisk until the mixture is pale, thick and airy.
How are the molds prepared?: Use small, fluted madeleine molds that are greased and then floured. Fill them with batter and bake.
What baking temperature and color should the cakes have?: They are baked at low heat until pale golden brown – they should not get dark.
What is the ingredient ratio in the recipe?: Equal weights of powdered sugar, wheat flour and butter (250 g of each), plus 8 eggs and 1 tablespoon vanilla sugar. The butter is melted and cooled before it is stirred in together with the sifted flour.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!