Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Ladyfingers, or, Boudoir Biscuits

Fat, open-textured finger biscuits c4ins long, ¾ins wide,½ins thick, with rounded ends, made with sweetened white wheat flour and a high proportion of egg. Sugared on one side and baked to dryness. Eaten with tea or coffee, as the sponge cake component in trifles and other deserts, or poked into ice-creams.

Savoiardi or Ladyfingers or Boudoir Biscuits
Image: www.fornobonomi.com

Traditionally the open texture was achieved only by beating the eggs, but soda is now used. Ladyfingers seem to originate in the 15th century at the court of the Duchy of Savoy, from which their Italian name of 'Savoiardi' derives.

See: Sandown Pudding

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018