Savarin of Apple a la Cornelia

Ingredients

• Six apples
• three eggs
• four tablespoonfuls of sugar
• four tablespoonfuls of flour
• two tablespoonfuls of Royal Baking Powder
• four tablespoonfuls of melted butter

Method

1. 1

   Peel and cut apples, cook in water and sugar until soft.

2. 2

   Form apples on a platter, glaze with red glaze.

3. 3

   Make savarin by beating yolks and sugar to a souffle, adding melted butter, then flour and baking powder.

4. 4

   Bake in a ring mould, baste with apple juice, and steam in the oven.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 116. The excerpt below is the record exactly as published.

four tablespoonfuls of flour, four tablespoonfuls of melted butter, a teaspoonful of Royal Baking Powder, and one cup of strawberry juice. How to Make It. Stir yolks and sugar to a souffle; add the butter and one spoon of almond paste that has been chopped; beat the whites of the eggs to a meringue; add part of the meringue, then the flour and baking powder, stir until smooth, last add the rest of the whites. Fill seven little well-buttered jam cups three quarters full, and the rest put in a cake tin for a founda¬ tion large enough to hold the seven cups. Put in a hot oven and bake, time about twelve minutes; when baked turn the small cakes out on a broiler and the other cake on the platter; spread the cake with strawberry preserve, and the little cakes dip in straw¬ berry juice while hot; leave them on the broiler until cold, then frost them with a light fondant chocolate frosting [see my book, “The Swedish, French, American Cook Book”]. Decorate on each with five long silver beads and a round one in the center forming a daisy. Place them on top of the cake foundation and decorate around them with spun sugar in scallops; put the trifle of sugar between each small cake. Inside the ring fill with whipped cream and in the center with a rosette of spun sugar. Savarin of Apple a la Cornelia Savarin aux Pommes a la Cornelia Six apples, three eggs, four tablespoonfuls of sugar, four table¬ spoonfuls of flour, two tablespoonfuls of Royal Baking Powder, and four tablespoonfuls of melted butter

Cook this with the app: pantry check, scaling, and the assistant.