Ladyfingers

By 1850, some sponge biscuits (cookies) were named Ladyfingers. “Fingers, or Naples Biscuits” combined the two names in a recipe by Francatelli in 1846. Their shape was described by Philadelphian Eliza Leslie in 1857 as “double ovals joined in the centre.” Later, Harland (see below) said they were long narrow cakes that were nice when dipped in chocolate icing or caramel. Leslie, and others, sprinkled sugar on the top before baking.

Lady Fingers 1857 Leslie
Are mixed in the same manner, and of the same ingredients as the foregoing receipt for the best sponge cake. When the mixture is finished, form the cakes by shaping the batter with a tea-spoon, upon sheets of soft white paper slightly damped, forming them like double ovals joined in the centre. Sift powdered sugar over them, and bake them in a quick oven till slightly browned. When cool, take them off the papers. They are sometimes iced.
Leslie, Eliza. Miss Leslie's New Cookery Book. Phila: 1857

Lady's Fingers 1871 Harland
Are mixed like drop sponge-cakes, but disposed upon the paper in long, narrow cakes. They are very nice dipped in chocolate icing, or caramel.
Harland, Marion. Common Sense in the Household. 1871

Illustrations: Pan from Parloa, 1881; Chef making eclairs, Vine, 1907

UPCOMING TALKS deleted



CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE

©2024 Patricia Bixler Reber
Researching Food History HOME