Savoy Cakes
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
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
Nutrition per serving
2326Calories
58 gProtein
475 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories2326 kcal
Protein58 g
Carbohydrates475 g
Fiber11 g
Sugars288 g
Total Fat28 g
Saturated Fat7.9 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol930 mg
Sodium368 mg
Potassium819 mg
Calcium320 mg
Iron18 mg
Magnesium106 mg
Phosphorus752 mg
Zinc5.1 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D5 mcg
Vitamin C129 mg
Vitamin A403 mcg
Vitamin E2.9 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)16 mg
Folate493 mcg
Choline744 mg
Caffeine0 mg
Water294 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 19. The excerpt below is the record exactly as published.
SAVOY CAKES. Break five eggs into a pan, and put with them ten ounces of powdered loaf sugar, and whisk all together over a slow fire, until it is rather more than milk warm, then remove it from the fire, but continue whisking till cold, when it should become thick. Mix in by degrees eight ounces of dne dry cold dour, and the peel of one middling-sized lemon
Cook this with the app: pantry check, scaling, and the assistant.