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Savarin Cake, hot
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
701Calories
0 gProtein
141 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein0 g
Carbohydrates141 g
Fiber0 g
Sugars141 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium4.2 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.2 mg
Phosphorus2.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol22 g
Water518 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 287. The excerpt below is the record exactly as published.
Savarin Cake, hot. -Prepare a savarin cake exactly as for the above (No. 1197), and when unmolded, place it on a wire grate, but do not glaze it. Pour into a saucepan a pint of cold water with five ounces of granulated sugar, and let boil for five minutes. Take it off, and add immediately half a gill of kirsch
Cook this with the app: pantry check, scaling, and the assistant.