Thursday, November 11, 2010

Dessert Recipe: Ladyfingers

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?


Ladyfingers are light and very useful little cookies. You can use them for Charlotte cakes, trifles, tiramisu, with ice cream, or to encase fresh fruits, a mouse, or whatever your creativity dreams up.

If you wish to participate with one of your own vintage recipes, link up below.

Have fun,

red currant charlotte
Ladyfingers encasing red currants
3 egg whites, stiffly beaten
2 egg yolks, beaten until thick
1/3 cup cake flour
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon salt

Sift sugar.  Measure.  Fold gradually into egg whites.  Carefully fold in egg yolks which have been combined with extracts and salt.  Sift flour.  Measure and sift carefully.  Fold into mixture.  Cover a baking sheet with un-oiled paper.  Shape the lady fingers with a pastry tube having each about 4 inches long, and 1 inch wide.  Bake in moderate oven (375 F.) 10 minutes.  As soon as removed from oven slip from baking sheet, using a wide spatula.  Place the bottom of one lady finger on the bottom of another.  Lay on waxed paper.  Cool.  Dust with powdered sugar.  14 servings.

Link directly to your vintage recipe, not your main blog page,
so that we can always find your recipe.
Don't forget to hyperlink back to Joy of Desserts and to visit other participants.


  1. Hi Joy. Glad to see you are back.I will link up with you next week. In the mean time I guess I will bake up some lady fingers.

  2. Hi Russ. :-) Thanks. I'm looking forward to your visits and your recipes.


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