Savarin
From Plain cookery recipes, 1908
Syrup: Boil the water and sugar about seven minutes until it forms a syrup. Add the rum and lemon juice, and it is ready for use.
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 50. The excerpt below is the record exactly as published.
Savarin. Quarter of a pound flour. Quarter of an ounce yeast. Quarter of a teaspoonful sugar. Half a gill milk. Two eggs. Two and a half ounces butter. Sieve the flour into a bowl. Cream the yeast and sugar till liquid, add the tepid milk, and strain it into the flour. Cover with a cloth ; put the bowl in a warm place to allow the sponge to rise (about thirty minutes). When risen, work in the flour, and beat in the eggs and the butter broken in small pieces. Beat until the mixture drops from the fingers. Grease a mould with clarified butter, dust it with rice flour, and put in the mixture. The mould should be three-quarters full. Prove in a warm place until the mixture has risen to the top of the tin. Bake in a hot oven for about thirty minutes. Turn out, and pour over the following syrup : — Syrup for Savarin. Four ounces sugar. Two tablespoonfuls rum. Half a pint water. Juice of half a lemon
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