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Savoy Cake
From The encyclopædia of practical cookery, 1890
Serves 3
The cake should be lightly colored when done and can be dusted with caster sugar when cooled.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 34. The excerpt below is the record exactly as published.
Savoy Cake.— (1) Warm -)lb. of butter without oiling it, and beat it until creamy with 2oz. of caster sugar; mix eight eggs, \ pint of milk, and fib. of flour in with the beaten eggs, and stir it vigorously for twenty minutes or more. Fig. 293. Savoy-cake Moulds. When ready, put in 1 table-spoonful of yeast, 2oz. of sultanas, and 2oz. of well-washed and dried currants
Cook this with the app: pantry check, scaling, and the assistant.