Sweet Savorin

Ingredients

• One lb. of Hungarian flour
• 1 gill of milk
• 10 oz. of butter
• 7 eggs
• J oz. German yeast

Method

1. 1

   Warm the flour in the oven, mix it with the milk, beat up the eggs, cream yeast with a teaspoonful of sugar, and mix all together to a light dough.

2. 2

   Set to rise for one hour.

3. 3

   Knead it lightly, and put into a well-buttered mould with a hole in the centre.

4. 4

   Bake in a brisk oven from half-an-hour to three quarters.

5. 5

   When done, turn out, and pour over a rich sauce as for a compote, filling the centre with the fruit.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 59. The excerpt below is the record exactly as published.

2 oz. of butter, 2 oz. of arrowroot, 2 oz. of preserved cherries, £ teaspoonful of Vanilla sugar, 1 teaspoon ful of baking powder. Beat the butter to a cream with the sugar and arrowroot ; beat the eggs for ten minutes, and mix in lightly ; add the cherries, the Vanilla sugar, an4 the powder. Bake for twenty minutes in a moderate oven.1 When done, turn out of the small moulds, and dip first iaf sugar, syrup, then in chopped-up pistachio nuts. Vienna Pudding. Five oz. of bread, stale, 3 oz. castor sugar, 3 eggs, 4 oa« sultanas, 2 oz. peel, 2 oz. loaf sugar, £ pint milk. Cut thfl bread in neat pieces, like dice; put it in a basin, and pom over 1 gill of sherry. Beat the eggs, put the sugar in a smal iron saucepan, and burn it black; pour the milk on it, an< stir till the milk is brown, then strain it on to the eggs ; mi well, and pour on the bread ; add the sultanas and peel. Pui into a buttered mould, and steam for one hour and a hall Serve with German sauce poured round. Jewish Pudding. Twelve good-sized apple®, 2 oz. castor sugar, 2 oz. fii bread crumbs, seasoning to taste, wineglassful of water. Par core, and cut in quarters the apple, pack neatly in a pie diai mix the sugar and bread crumbs well together, pour in tl water, sprinkle the seasoning over, lay the crumbs smooth over the top. Bake in a moderate oven for half an hour sprinkle castor sugar over, and serve. Amber Pudding. Take 12 cooking apples, 1 lemon, 3 oz. sugar, 2 oz. buttc 2 eggs, \ lb. puff paste. Peel and core the apples, and p them on to stew with, the butter, svigax, ax^ \Jw& ^\\ae aj MTSS CAMEBON'S COOKFAIY BOOK. 151 rind of a lemon; when cooked, pass them through a sieve, and stir in the yolks of the eggs. Line a pie-dish with the paste; pour the mixture into it, and bake in the oven for ten minutes. Beat the whites to a stiff froth. Take the pudding out of the oven and spread the whites on it in layers, sprinkling sugar between each. Return it to the oven for two minutes, or till the white sets. Fancy Pudding. Three eggs, the weight of 2 in flour, the weight of 2 in butter, the weight of 1 in castor sugar, £ a teaspoonful of carbonate of soda, 2 tablespoonfuls of black currant or rasp- berry jam Cream the butter and sugar. Add the eggs and flour alternately, mix in the soda, then the jam. Pour into a china mould well buttered. Cover with a buttered paper, tie a pudding cloth over, and steam three c hours. Dish and serve with sugar sprinkled over, and any sweet sauce. Manchester Pudding. Quarter lb. puff paste, jam, rusks, custard. Line a pie dish with puff paste. Soak the rusks in milk or wine. Make a good custard. Put a layer of rusks at the bottom, then a thin layer of jam, and so on till the dish is filled. Then pour the custard over and bake in a moderate oven for twentv minutes. Frangipane. Six eggs, 3 tablespoonfuls Vienna flour, 2 oz. pounded macroons, 3 oz. sugar, rind of 1 lemon, 1 pint milk. Beat the eggs well, add to them all the other ingredients. Put into a Baucspan and stir gently over the fire for twenty minutes ; it must not boil, and when it thickens it is ready for use. This mixture is delicious with any fruit or yam iarte, axA eaxi\tfi> pwiraJ aver baked apple*, pears, etc. 152 AflHH CAMKUON'R COOKKUY HOOK. Panc&kir. Three oz. flour, 2 egg*, J pint of milk. Put t into a basin, make a well in the centre, and drop in t) add tho milk gradually, and mix into a smooth hatu wooden *pocn. Put a small piece of butter in a fry and let it get thoroughly hot ; pour in enough batter t cover the bottom of the pan, and fry a pale colour ; or tossing the pancake when the under side i* done, on to paper sprinkled with castor sugar; gqueeze o lemon juice, and roll up quickly, Herve with qua lemon and castor sugar. Sweet Savorin. One lb. of Hungarian flour, 1 gill of milk, 10 oz, oi 7 egg*, J oz, German yeast

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