Sayarins (Wine Cake)

Ingredients

• One pound of flour
• half an ounce of German compressed yeast
• one gill of hot milk
• two eggs
• three quarters of a pound of fresh butter
• a quarter of an ounce of salt
• half an ounce of sugar
• half a gill of hot milk
• three ounces of candied orange peel

Method

1. 1

   Make a sponge with a quarter of the flour, yeast, and warm milk.

2. 2

   When risen, add hot milk, eggs, and the rest of the flour.

3. 3

   Mix well, then add more eggs one at a time.

4. 4

   Add butter, salt, sugar, and more hot milk.

5. 5

   Cut candied orange peel into small dice.

6. 6

   Butter a deep tin and sprinkle with chopped almonds.

7. 7

   Fill the mold half full and bake in a moderate oven.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 47. The excerpt below is the record exactly as published.

One pound of flour ; take one quarter of it, and make a sponge with half an ounce of compressed yeast and a little warm water, set it to rise, make a hole in the rest of the flour, add to it ten ounces of butter, three eggs, and a dessert-spoonful of sugar, a little salt, unless your butter salts it enough, which is generally the case. Beat all together well, then add five more eggs, one at a time, that is to say, add one egg and beat well, then another and beat again, and so on until the five are On Friandises. 8/ used. When the paste leayes the bowl it is beaten enough, but not before ; then add the sponge to it, and a large half ounce of citron chopped, the same of cur- rants, and an ounce and a half of sultana raisins, seed- less. Let it rise to twice its size, then bake it in an oven of dark yellow paper heat ; the small round babas are an innoyation of the pastry-cook to enable him to sell them uncut. But the baba proper should be baked in a large, deep, upright tin, such as a large charlotte russe mold, when they keep for several days fresh, and if they get stale, make delicious fritters, soaked in sherry and dipped in frying batter. In some cases, however, it may be preferred to make them as usually seen at French pastry cooks ; for this purpose you require a dozen small-sized round char- lotte russe molds, which fill half full only, as they rise very much; bake these in a hotter oven, light brown paper heat; try with a twig as you would any other cake, if it comes out dry it is done ; then prepare a syrup as follows : Boil half pound of sugar in a pint of water, add to this the third of a pint of rum, and some apricot pulp — peach will of course do — and boil all together a few minutes ; pour this half an inch deep in a dish, and stand the cake or cakes in it ; it should drink up all the syrup, you may also sprinkle some over it. If any syrup remains, use it to warm over your cake when stale, instead of the sherry. Baba was introduced into France by Stanislas Lec- zinski, king of Poland, and the father-in-law of Louis XIV. ; and his Polish royal descendants still use with it, says Careme, a syrup made of Malaga wine and one sixth part of eau de tanaisie. But, although our forefathers seemed to have relished 88 Culture and Cooking, tansy yery much, to judge from old recipe books, I doubt if such flayoring would be appreciated in our time. Sayarins — commonly called wine cake by New York pastry cooks — are made as follows : One pound of flour, of which take one quarter to make a sponge, using half an ounce of German compressed yeast, and a little warm milk ; when it has risen to twice its bulk, add one gill of hot milk, two eggs, and the rest of the flour ; mix well ; then add one more egg and beat, another, still beating; then add three quarters of a pound of fresh butter, a quarter of an ounce of salt, half an ounce of sugar, and half a gill of hot milk, beat well; then add eggs, one at a time, beating continually, until you haye used fiye more. Cut in small dice three ounces of candied orange peel

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