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Savarin Cake
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: one hour or more. Serves five or six.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1729. The excerpt below is the record exactly as published.
Savarin Cake.— Put one pound of dried and sifted flour into a pan, and make a hollow in the centre. Dissolve half an ounce of Ger- man yeast in a small quantity of warm milk, and set the sponge by pouring this into the hollow, and beating into it with the fingers about a quarter of the flour. Sprinkle flour over the batter thus made, put the basin in a warm place, and let the sponge rise slowly to twice its size. Woi-k into it with a spoon or with the right hand a quarter of a pint of warm milk and two eggs, and add gradually three- quarters of a pound of butter beaten to a cream, half an ounce of salt dissolved in a little warm water, two ounces of powdered sugar, the eighth of a pint additional milk, and three more eggs. Lastly, add two ounces of candied peel cut small. The additions should be made very gradually, the eggs being put in one at a time, and the preparation being beaten well until it leaves the sides of the bowl easily. Butter the inside of a fluted mould rather thickly, and sprinkle a table-spoonful of blanched and chopped almonds
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