Sponge, Savoy
From Cassell's dictionary of cookery, 1892
Serves 2
Turn out carefully and cool on a sieve.
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 1890. The excerpt below is the record exactly as published.
Sponge, Savoy. — Break six eggs, and put the yolks and whites into separate bowls. Beat the yolks lightly, and then add a pinch of salt, half a pound of powdered and sifted sugar, and a little flavouring. Beat these ingredients together briskly with a wooden spoon for a quarter of an hour. Add a quarter of a pound of corn-flour
Cook this with the app: pantry check, scaling, and the assistant.