Savarin

Ingredients

• 1 yeast cake
• 2 cupfuls flour
• 4 tablespoonfuls sugar
• ¥% teaspoonful salt
• % cupful Crisco
• 3 eggs
• 5 tablespoonfuls lukewarm water
• 2 tablespoonfuls chopped almonds
• 34 |b. lump sugar
• 3 cupfuls water
• 3 tablespoonfuls lemon juice
• 1 cupful whipped cream

Method

1. 1

   For cake: Put yeast cake into cup, add 1 tablespoonful sugar, 1 tablespoonful flour, and lukewarm water.

2. 2

   Allow to rise ten minutes.

3. 3

   Put flour into basin, add salt, remainder of sugar, almonds, yeast mixture, eggs well beaten, and Crisco melted and cooled.

4. 4

   Beat ten minutes with wooden spoon.

5. 5

   Turn into Criscoed tube mold.

6. 6

   Allow to rise until doubled in size, then bake in quick oven forty-five minutes.

7. 7

   Mold should be sprinkled over with shredded almonds.

8. 8

   For syrup: Boil sugar and water for almost forty-five minutes, then add lemon juice.

9. 9

   Soak cake with syrup and when cold serve with cream in center.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 58. The excerpt below is the record exactly as published.

Savarin 1 yeast cake 2 cupfuls flour 4 tablespoonfuls sugar ¥% teaspoonful salt % cupful Crisco 3 eggs 5 tablespoonfuls lukewarm 2 tablespoonfuls chopped water almonds 1 cupful whipped cream For Syrup 34 |b. lump sugar 3 cupfuls water 3 tablespoonfuls lemon juice

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