Savoy Cakes

Name: Savoy Cakes
Yield: 8 servings
Ingredients: one pound of fine sifted sugar; the yolks of ten eggs; three-quarters of a pound of well-dried flour; the grated rind of a lemon

From Cassell's dictionary of cookery, 1892

Serves 8

Best served fresh.

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 Cakes. — Take one pound of fine sifted sugar, add the yolks of ten eggs- — keeping the whites in a separate pan — and set the eggs and sugar, if in summer, in cold water ; if there is any ice, set the pan upon it, as it will enable the eggs to be beaten finer ; then beat the yolks and sugar well with a wooden spoon for twenty minutes, and put in the grated rind of a lemon. Beat up the whites with a whisk until they become quite stiff and white as snow. Stir them into the batter by degrees, then add three- SAV (840) SAX quarters of a pound of well-dried flour. P

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