vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Savarin aux Fraises
From Cookery for every household, 1914
Serves 1
Sufficient for 4 or 5 persons. Probable cost: 2s.
Presented as published in 1914. 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
Nutrition per serving
1049Calories
8 gProtein
51 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1049 kcal
Protein8.1 g
Carbohydrates51 g
Fiber0.8 g
Sugars26 g
Total Fat85 g
Saturated Fat49 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol251 mg
Sodium118 mg
Potassium616 mg
Calcium193 mg
Iron0.7 mg
Magnesium43 mg
Phosphorus186 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol5.6 g
Water354 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 740. The excerpt below is the record exactly as published.
Whip the cream, flavour it with vanilla, and sweeten it to taste with castor sugar. To Finish the Sweet. — Put the savarin on the dish on which it is to be served, fill up the centre with the cherries, and pile the cream on the top, or put it through a forcing bag, forcing it out in a pretty design. Decorate with a few fresh uncooked cherries and small leaves of angelica, or a little chopped pistachio nuts. Sufficient for 4 or 5 persons. Probable cost, 2s. 2079. Savarin aux Fraises Make in the same way as the above, using strawberries instead of cherries. To Prepare the Strawberries. — Pick off the stalks, sprinkle them with sugar and a little kirsch or other liqueur, and allow them to stand for half an hour in a cool place. No cooking is required. 2080. Timbale de Fruits & la Parisienne A large brioche.
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