Savarins
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- one cupful of sugar
- a cupful of water boiled
- four teaspoonfuls of kirsch
Method
- Butter some individual timbale-molds, sprinkle them with chopped almonds, fill them half full of brioche paste (see page 359), let the paste rise to the top of the molds, and then bake in a hot oven for about twenty minutes.
- When baked, cut off the top even with the mold, and turn them out.
- Pour over them a hot syrup made of one cupful of sugar and three quarters of a cupful of water boiled for ten minutes (or to 30 deg.), and flavored with four teaspoonfuls of kirsch.
- Other flavors may be used if preferred.
- Let the savarins absorb enough of the hot syrup to be well moistened, but not so much as to lose their firmness.
- Drain and serve them hot.
- Or incorporate into the paste before molding a little shredded candied orange-peel.
- Soak them, when baked, in syrup flavored with orange or curacao, and cover them with an orange fondant icing (see page 485), and serve cold.