SAVARIN

Ingredients

• 1 cake compressed yeast
• 4 eggs
• Vi cup milk, scalded and cooled
• Vi cup butter, melted
• 2 tablespoons sugar
• % cup almonds, shredded
• 2 cups sifted flour
• 14 teaspoon salt

Method

1. 1

   Dissolve the yeast and sugar in lukewarm milk; add half a cup of flour.

2. 2

   Beat well; cover and set aside in a warm place for fifteen minutes.

3. 3

   Then add the rest of the flour, almonds, melted butter, unbeaten eggs one at a time, and salt.

4. 4

   Beat for ten minutes; pour into buttered molds; cover and let rise until double in bulk, about forty-five minutes.

5. 5

   Bake for forty-five minutes in a moderate oven.

6. 6

   Fill the center with whipped cream and serve with caramel sauce.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 86. The excerpt below is the record exactly as published.

SAVARIN 1 cake compressed yeast 4 eggs Vi cup milk, scalded and cooled Vi cup butter, melted 2 tablespoons sugar % cup almonds, shredded 2 cups sifted flour 14 teaspoon salt

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