vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Savarin
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 86. The excerpt below is the record exactly as published.
SAVARIN 1 cake compressed yeast 4 eggs Vi cup milk, scalded and cooled Vi cup butter, melted 2 tablespoons sugar % cup almonds, shredded 2 cups sifted flour 14 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.