Almond Savarin a la Eugenie

Name: Almond Savarin a la Eugenie
Ingredients: Put the yolks of three eggs; four spoons of sugar; one tablespoon of grated almonds; three spoons of melted butter; four tablespoons of flour; one teaspoon of Royal Baking Powder

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Decorate with finely shredded almonds.

Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

861Calories

24 gProtein

78 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories861 kcal

Protein24 g

Carbohydrates78 g

Fiber1 g

Sugars51 g

Total Fat52 g

Saturated Fat25 g

Monounsaturated Fat17 g

Polyunsaturated Fat5.1 g

Omega-30.2 g

Cholesterol645 mg

Sodium569 mg

Potassium319 mg

Calcium448 mg

Iron5.2 mg

Magnesium51 mg

Phosphorus819 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A516 mcg

Vitamin E4.6 mg

Vitamin K3.3 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.5 mg

Folate125 mcg

Choline453 mg

Caffeine0 mg

Water124 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 116. The excerpt below is the record exactly as published.

Almond Savarin a la Eugenie Savarin aux Amandes a la Eugenie Put the yolks of three eggs in a bowl; add to it four spoons of sugar; stir it to a souffle; add one tablespoon of grated almonds and three spoons of melted butter. Beat the whites of the eggs to a meringue; add half of the whites and four tablespoons of flour, one teaspoon of Royal Baking Powder

Cook this with the app: pantry check, scaling, and the assistant.