Savoy Cake
From French dishes for American tables, 1886
Check doneness by inserting a knife; it should come out dry.
Presented as published in 1886. 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
932Calories
24 gProtein
174 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories932 kcal
Protein24 g
Carbohydrates174 g
Fiber0.3 g
Sugars112 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium219 mg
Potassium275 mg
Calcium94 mg
Iron5.2 mg
Magnesium31 mg
Phosphorus347 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3 mg
Folate139 mcg
Choline441 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 90. The excerpt below is the record exactly as published.
Savoy Cake. Put the yolks of three eggs in a bowl, with four ounces of powdered sugar, beat them well until slightly consistent, and add to them an ounce and a half of flour, an ounce of corn starch, a few drops of extract of vanilla
Cook this with the app: pantry check, scaling, and the assistant.