How to Make Madeleines. 1893 Vintage Recipe for French Butter Cakes from The Epicurean by Charles Ranhofer. What’s Up Wednesday! Today we are making a vintage Madeleine recipe from the 1893 cookbook The Epicurean by Chef Ranhofer. This vintage recipe is from one of the first fine dining cookbooks published in America. Charles Ranhofer was the chef at Delmonico’s Restaurant in New York. It was the first restaurant to have menus and a wine list. It is known as the birthplace for many dishes including Delmonico Steak, Baked Alaska, and Lobster Newberg. It is also arguable the origin of Eggs Benedict (or at least one of the first to serve it). Join us as we make this 120 year old recipe.
For the Madeleines recipe, visit Amy’s website:
The Epicurean Cookbook by Charles Ranhofer:
USA Pan Madeleine Shell Shape Baking Pan:
USA Pan 4 Quart Stock Pot or Saucepan:
USA Pan Half Sheet Pan with Cooling Rack:
Pampered Chef Cooling Rack – Set of 2:
KitchenAid Pro 600 Stand Mixer:
KitchenAid Proline 7 Quart Stand Mixer:
KitchenAid Commercial Stand Mixer:
KitchenAid Artisan 5 Quart Stand Mixer:
KitchenAid Classic Plus 4.5 Quart Stand Mixer:
Bosch Universal Plus Stand Mixer:
Bosch Compact Stand Mixer:
NutriMill Artiste Stand Mixer:
NutriMill Classic Grain Mill:
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