Savoy Cake
From Cassell's dictionary of cookery, 1892
Serves 10
This cake is good cut into slices and made into jam sandwiches.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1734. The excerpt below is the record exactly as published.
Savoy Cake. — Weigh seven large fresh eggs, and take their weight in dried floui-, and a little more than half their weight in sifted sugar. Break the eggs, and separate the yolks from the whites. Beat the foi-mer in a bowl, and add the sugar to them very gradually, together with a little gi-ated lemon-rind, " a spoonful of orange-flower or rose-water
Cook this with the app: pantry check, scaling, and the assistant.