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Savarine Cake
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 174. The excerpt below is the record exactly as published.
SAVARIN CAKE. Ingredients : One pound of flour, two ounces of sugar, ten ounces of fresh butter, eight eggs, two ounces of shred almonds, half an ounce of German yeast, and a teaspoonful of salt
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