Savoy Cake, in the Form of a Glazed Ham

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. Bake sixteen eggs of Savoy-cake batter in an oblong paper case.
  2. When this has become quite cold, shape it in the form of a nicely-trimmed ham, with a sharp knife, and hollow it out underneath.
  3. That part of the rind which is usually left adhering to the knuckle
Original Text
SAVOY CAKE, IN THE FORM OF A GLAZED HAM. BAKE sixteen eggs of Savoy-cake batter in an oblong paper case; when this has become quite cold, shape it in the form of a nicely- trimmed ham, with a sharp knife, and hollow it out underneath. That part of the rind which is usually left adhering to the knuckle
Notes
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