Savarin d'Ananas
From The new century cookery book, 1901
Serves 6
Can be served cold.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 451. The excerpt below is the record exactly as published.
repare and bake a border- shaped savarin (No. 1627), place it on a sieve, and soak it well with maraschino syrup. Cook sufficient slices of pine-apple to fill the centre of the border, in the same kind of syrup. Dish up the savarin and fill the centre tastefully with pine-apple slices, decorate with glace cherries ; sauce over the whole with a fairly thick syrup
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