Savoy

Name: Savoy
Ingredients: 1 packet Green's Lemon Sponge Mixture; 5 ozs. Flour; 2 ozs. Castor Sugary; 5 ozs. Butter; 1/2 teaspoonful Ground Ginger; a little Candied Peel; 2 Eggs; about half a tea-cupful of Milk; a good pinch of Salt

From Recipes (illustrated baking booklet, 1930), 1930

Sift icing sugar over when cold.

Presented as published in 1930. 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 Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 3. The excerpt below is the record exactly as published.

SAVOY INGREDIENTS.—1 packet Green's Lemon Sponge Mixture, 5 ozs. Flour, 2 ozs. Castor Sugary, 5 ozs. Butter, } teaspoonful Ground Ginger, a_ little Candied Peel, 2 Eggs, about half a tea- cupful of Milk, and a good pinch of Salt

Cook this with the app: pantry check, scaling, and the assistant.