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Bordure Savarin
From The new century cookery book, 1901
Serves 2
Ensure the mould is well buttered and sprinkled with sugar.
Presented as published in 1901. 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
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 446. The excerpt below is the record exactly as published.
Bordure Savarin. — Sift 2 oz. flour in a small basin ; form a hole in the centre, dilute \ oz. German yeast with lukewarm milk, add this to the flour, aud make a light dough ; set it aside to rise in a warm place. Next sift 6 oz. flour into a large basin, add 2 oz. sugar, 3 oz. warm butter, a little milk, and four eggs (two at a time) ; beat up well for about ten minutes, then add the prepared yeast, together with a tablespoonful of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.