Savoys
From The new practical housekeeping, 1890
Serves 5
Alternatively, use only half a pint of butter and three more eggs, rolling out enough flour to shape.
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
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 69. The excerpt below is the record exactly as published.
Savoys, — Cream pint butter and one and one-third pints surjar» add gradually yolks of five eggs, prepared lemon juice of one lemon, two tablespoons rose-water and heaping quart flour, alternated with the well-beaten whites
Cook this with the app: pantry check, scaling, and the assistant.