Orange Savarin a la Lydie Matilde

Ingredients

• Two eggs
• three tablespoonfuls of powdered sugar
• three tablespoonfuls of granulated sugar
• two tablespoonfuls of melted butter
• three tablespoonfuls of flour
• a teaspoonful of lemon extract
• a teaspoonful of Royal Baking Powder
• six oranges

Method

1. 1

   Stir yolks and sugar to a souffle; add the melted butter; beat the whites of eggs to a meringue; add half of the whites, then flour, baking powder, lemon extract, and last add the rest of the whites.

2. 2

   Butter small jam cups with good butter and fill evenly three quarters full; put in a hot oven and bake.

3. 3

   When baked turn out on a broiler; squeeze two oranges, sweeten them with three spoons of sugar, heating it until the sugar melts; baste the cakes with the juice and leave stand until cold.

4. 4

   When cold frost with the fondant frosting, put a maraschino cherry on each that has been glazed with caramel.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 117. The excerpt below is the record exactly as published.

Orange Savarin a la Lydie Matilde Savarin aux Oranges a la Lydie Matilde Two eggs, three tablespoonfuls of powdered sugar, three table¬ spoonfuls of granulated sugar, two tablespoonfuls of melted butter, three tablespoonfuls of flour, a teaspoonful of lemon extract, a teaspoonful of Royal Baking Powder, and six oranges

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