Savoy Pudding. — Rub six ounces of stale
savoy cake to crumbs, and pour upon these a
quarter of a pint of boiling milk. Let them
soak for half an hour, then beat the mixture
with a fork till smooth, and add four ounces of
fresh butter, four ounces of finely-shred candied
peel, the well-beaten yolks of four eggs, two
table-spoonfuls of sugar, and two table-spoon-
fuls of brand✪ Savoy Puddingy. Beat the mixture for some
minutes, put it into a cool place for an hour,
and beat it up again. Put it into a buttered
dish, and bake in a brisk oven. \\Tiisk the
whites of the eggs till firm, sweeten them, and
flavour them pleasantly. _ Put them on the
pudding, and place this in the oven a few
minutes longer. ^Vllen the eggs are set the
pudding is ready for serving. Time to bake the
pudding, half an hour. Probable cost, Is. 9d.
Suflicient for four or five persons.
Savoy Soup. — Boil a moderate-sized
savoy in the usual way till tender. Put it into
a colander, and press the water from it, then
turn it into a clean stewpan, pour over it as
much beef, veal, or chicken broth as will tho-
roughly cover it, place the lid on the stew-
pan, and let its contents simmer gently for
an hour. Dissolve four ounces of sweet butter
in- a separate saucepan, and stir as much flour
into this as will make a smooth paste. Beat
the mixture briskly over the fire until it is
lightly coloured without being at aU burnt,
slice two onions into it, and fry them lightly.
Moisten the paste with a little of the boiling
soup, add it gradually to the rest, and boil the
whole a few minutes longer. Skim the soup
carefully, and mix with it a quart of boiling
milk✪ Savoy Soup, if liked, a few crackers may be soaked
in the milk before it is added to the soup.
Serve very hot. Time, two hours. Probable
cost, 9d. per quart. Suflicient for eight or ten
persons.
Savoy Sponge.— Beat the yolks of three
eggs lightly, and with them four ounces of
powdered sugar and a small pinch of salt.
Stir in two ounces of corn-flour, and beat the
mixture again till it is quite smooth. Add the
whites of the eggs whisked to froth ; pour the
preparation into a buttered mould✪ Savoy Sponge, the inside of
which has been lightly covered with powdered
sugar. Flavour the cake with any suitable fla-
vouring, and bake in a moderate oven. When
done enough, turn it out carefully. Time to
bake, about half an hour. Probable cost, 8d.
Savoy, Varieties of.— The savoy is dis-
tinguished from the other close or hearted
cabbages by its wrinkled leaves, and from the
Brussels sprouts by its cabbaging in large full
heads. The latter is considered a sub-variety.
The varieties of savoy are— the large green;
the chou le plus gros, tardif des vertits, or German
savoy, a superior variety, very distinct from the
common large green ; the yellow ; the dwarf ;
and the globe. Loudon gives the following
estimate of the value of the difi:erent sorts :
— "The green savoy is the least hardy, and
must be used first. The London market is
generally supplied with it through the month
of November, and until the plants are injured
Page 1735 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Savoy Pudding. — Rub six ounces of stale savoy cake to crumbs, and pour upon these a quarter of a pint of boiling milk. Let them soak for half an hour, then beat the mixture with a fork till smooth, and add four ounces of fresh butter, four ounces of finely-shred candied peel, the well-beaten yolks of four eggs, two table-spoonfuls of sugar, and two table-spoonfuls of brandy. Beat the mixture for some minutes, put it into a cool place for an hour, and beat it up again. Put it into a buttered dish, and bake in a brisk oven. \Whisk the whites of the eggs till firm, sweeten them, and flavour them pleasantly. _ Put them on the pudding, and place this in the oven a few minutes longer. When the eggs are set the pudding is ready for serving. Time to bake the pudding, half an hour. Probable cost, Is. 9d. Suflicient for four or five persons.
Savoy Soup. — Boil a moderate-sized savoy in the usual way till tender. Put it into a colander, and press the water from it, then turn it into a clean stewpan, pour over it as much beef, veal, or chicken broth as will thoroughly cover it, place the lid on the stewpan, and let its contents simmer gently for an hour. Dissolve four ounces of sweet butter in- a separate saucepan, and stir as much flour into this as will make a smooth paste. Beat the mixture briskly over the fire until it is lightly coloured without being at all burnt, slice two onions into it, and fry them lightly. Moisten the paste with a little of the boiling soup, add it gradually to the rest, and boil the whole a few minutes longer. Skim the soup carefully, and mix with it a quart of boiling milk, if liked, a few crackers may be soaked in the milk before it is added to the soup. Serve very hot. Time, two hours. Probable cost, 9d. per quart. Suflicient for eight or ten persons.
Savoy Sponge.— Beat the yolks of three eggs lightly, and with them four ounces of powdered sugar and a small pinch of salt. Stir in two ounces of corn-flour, and beat the mixture again till it is quite smooth. Add the whites of the eggs whisked to froth ; pour the preparation into a buttered mould, the inside of which has been lightly covered with powdered sugar. Flavour the cake with any suitable flavouring, and bake in a moderate oven. When done enough, turn it out carefully. Time to bake, about half an hour. Probable cost, 8d.
Savoy, Varieties of.— The savoy is distinguished from the other close or hearted cabbages by its wrinkled leaves, and from the Brussels sprouts by its cabbaging in large full heads. The latter is considered a sub-variety. The varieties of savoy are— the large green; the chou le plus gros, tardif des vertits, or German savoy, a superior variety, very distinct from the common large green ; the yellow ; the dwarf ; and the globe. Loudon gives the following estimate of the value of the different sorts : — "The green savoy is the least hardy, and must be used first. The London market is generally supplied with it through the month of November, and until the plants are injured
Records on this page
Savoy PuddingSavoy SoupSavoy Sponge