vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Savot Cake
From Practical household cookery, 1891
Serves 4
Keep the oven closed while baking and return the cake to the oven for a few minutes after turning it out.
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
Nutrition per serving
917Calories
28 gProtein
165 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories917 kcal
Protein28 g
Carbohydrates165 g
Fiber1.9 g
Sugars115 g
Total Fat18 g
Saturated Fat5.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol651 mg
Sodium268 mg
Potassium606 mg
Calcium126 mg
Iron5.4 mg
Magnesium51 mg
Phosphorus435 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.5 mcg
Vitamin C1.2 mg
Vitamin A280 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)3.4 mg
Folate141 mcg
Choline527 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 173. The excerpt below is the record exactly as published.
SAVOT CAKE. Ingredients : Four ounces and a half each of potato flour and finest Vienna flour, fourteen eggs, and one pound of pounded sugar. Separate the yolks from the whites of the eggs, put the former in a basin and the whites into an egg-bowl, in a cool place, add the sugar to the yolks, with a pinch of salt and a few drops of either orange, lemon, orange-flower, vanilla, or bitter almond essenca
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