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Savarin Cakes
From The table, 1889
Serves 8
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
315Calories
7 gProtein
24 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories315 kcal
Protein7.1 g
Carbohydrates24 g
Fiber1.4 g
Sugars10 g
Total Fat20 g
Saturated Fat9.4 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol131 mg
Sodium1255 mg
Potassium160 mg
Calcium49 mg
Iron1.7 mg
Magnesium30 mg
Phosphorus131 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A113 mcg
Vitamin E2.3 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate87 mcg
Choline81 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 servings.
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 Cakes. — Dissolve two drachms of compressed yeast in a gill of lukewarm cream. Add four ounces of sifted flour, knead well for two minutes, and set in a warm place for five minutes. Sift into another vessel six ounces of flour. Make a hollow in the centre, and pour into it two ounces of powdered sugar, four eggs, a gill of lukewarm milk, and a saltspoonful of salt. Knead these well for two minutes, but do not mix in the flour. Add three ounces of melted butter and half a gill of cura^oa (or any other liquor desired), then knead in the flour with the other ingredients, adding the yeast-dough previously laid aside, and mix with the hands, briskly beating the whole in a contrary direction for twenty minutes without ceasing. Cover with a cloth, and set in a warm closet to raise double, which will take about half an hour. Butter a crown-shaped mold holding about three pints. When ready, take two ounces of peeled almonds
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