Savoy Pudding
From Soyer's standard cookery, 1912
Serves 3
Can bake mixture before adding egg whites for a different texture.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 193. The excerpt below is the record exactly as published.
Savoy Pudding. INGREDIENTS. — Twelve ounces of stale savoy or sponge cake, four ounces of butter warmed, about four ounces of shredded mixed peel, two ounces of castor sugar, six eggs, about one- half pint of boiling milk, one glass of sherry or Marsala
Cook this with the app: pantry check, scaling, and the assistant.