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

Mar 5 Tue 5 Farm, Factory, and Mine: Worcester Coal and the Role of Extractive Industries in Early 19th-Century New England. Katheryn Viens. Massachusetts Historical Society HERE. postponed from Feb 13

Cooking with coal past talk. The Domestic Revolution: How Coal Changed Everything. Ruth Goodman. HFSDV July 23, 2022. TAPE HERE

Mar 5 Tue 8-9:30 Astoria, Queens: Melting Pot of NYC Cuisine, Community, & Culture. Susan Mills Birnbaum. New York Adventure Club $12 HERE

Mar 9 Sat 10:30 Sorrel and Eggs. History in the Kitchen. Gunston Hall VA HERE

Mar 10 Sun 2 Latinísimo: Home Recipes from the Twenty-One Countries of Latin America. Sandra Gutierrez. Culinary Historians of Washington CHoW HERE

Mar 11 Mon 5:30-7 Inside the Victorian American Kitchen: Hub of Cooking Innovation. Becky Libourel Diamond. New York Adventure Club $12 HERE

Mar 14 Thu 4 When Two Worlds Met: Foodways - Beyond the Three Sisters. Gail White Usher, Conversation Club. Stanley-Whitman House CT HERE


CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE

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