Surprise Pheasant Cake a la Soyer
From The encyclopædia of practical cookery, 1890
Serves 12
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 53. The excerpt below is the record exactly as published.
Surprise Pheasant Cake a la Soyer. — Put 21b. of caster sugar into a bowl, which should be stood in a pan containing hot water, and break in twenty eggs, taking care to see that they are all quite fresh ; whisk them till rather thick and just warmed, then take the bowl out of the hot water and continue whisking them till quite cold ; mix in the chopped peel of a lemon and 21b. of finely-sifted flour
Cook this with the app: pantry check, scaling, and the assistant.