Strawberry Savarin a la Hildur Alexandria
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Decorate with fondant chocolate frosting and spun sugar.
Presented as published in 1924. 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
Nutrition per serving
1027Calories
23 gProtein
107 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1027 kcal
Protein23 g
Carbohydrates107 g
Fiber0 g
Sugars79 g
Total Fat59 g
Saturated Fat32 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.5 g
Omega-30.2 g
Cholesterol674 mg
Sodium597 mg
Potassium298 mg
Calcium430 mg
Iron5.3 mg
Magnesium29 mg
Phosphorus784 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C61 mg
Vitamin A611 mcg
Vitamin E2.8 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate122 mcg
Choline451 mg
Caffeine0 mg
Water342 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 116. The excerpt below is the record exactly as published.
Strawberry Savarin a la Hildur Alexandria Savarin aux Fraises a la Hildur Alexandria Three eggs, four tablespoonfuls of sugar, four tablespoonfuls of flour, four tablespoonfuls of melted butter, a teaspoonful of Royal Baking Powder, and one cup of strawberry juice
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