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

   Combine eggs and sugars, add melted butter, flour, lemon extract, and baking powder.

2. 2

   Bake in a suitable mold.

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 L MRS. ERICSSON HAMMOND’S COOK BOOK 153 put a piece of angelica about an inch long; glaze with aspic. Make the savarin; separate the yolks from the eggs; add the sugar slowly to the yolks, beating it to a light souffle, then add the melted butter [which must not be hot]; beat the whites of eggs to a meringue; add part of the whites, flour, and baking powder; stir until smooth, last add the rest of the whites. Fill it in a well-buttered ring mould; put in a medium-hot oven to bake and when baked turn out on a buttered baking sheet and baste it with about a cup of the apple juice which the apples have cooked in. If there is such as brandy or wine at hand, flavor it with two spoons; cover it and put it in the oven for about ten minutes to steam. Lift it on a platter and decorate with roses from marshmallow on the top and all around raise the little apples with the stem up as the illus¬ tration shows. In the center fill with the marshmallow sauce [see recipe on Page 319 in my large book, “The Swedish, French, American Cook Book”]; sprinkle it with chopped maraschino cherries and in the center of each rose put a half maraschino cherry and between each apple put a dot of the marshmallow. This is a hot dessert for lunch or dinner. 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.