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Savarin Cake a l'Anglaise
From The table, 1889
Serves 1
Presented as published in 1889. 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
240Calories
0 gProtein
60 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories240 kcal
Protein0 g
Carbohydrates60 g
Fiber1 g
Sugars48 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium74 mg
Calcium12 mg
Iron0.4 mg
Magnesium5.7 mg
Phosphorus6.8 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.9 mcg
Choline2.8 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 288. The excerpt below is the record exactly as published.
Savarin Cake a 1'Anglaise.— Prepare a savarin cake as for No. 1197; when unmolded, place it on a wire grate ; do not glaze it. Cut it evenly through the centre, so as to make two equal discs. Garnish the top of the under one with four ounces of apricot marmalade
Cook this with the app: pantry check, scaling, and the assistant.