vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Savarin Paste
From A guide to modern cookery, 1909
Serves 4
This paste can be prepared in several ways.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 400. The excerpt below is the record exactly as published.
SAVARIN PASTE Quantities: One Ib. of flour; twelve oz. of butter; one-half oz. of very dry, fresh yeast; eight eggs; about one-third pint of milk ; one-half oz. of salt, and one oz. of sugar
Cook this with the app: pantry check, scaling, and the assistant.