Cake, Solferino
From Bread, cakes, and biscuits, 1902
This cake is delicious served with flavored whipped cream.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 70. The excerpt below is the record exactly as published.
Cake, Solferino. — Mix 4oz. very finely shredded orange and lemon peel with 8oz. savarin dough, then with this half fill a Solferino mould (something like a trois freres border mould), and let it stand on the stove till the dough rises and fills the mould completely, then bake in a moderate oven. Pour over this some apricot sauce, i.e., -ilb. of apricot jam boiled for a few minutes with a gill of water
Cook this with the app: pantry check, scaling, and the assistant.