Savoy Fingers

Preparation info

  • 28

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 5 oz. plain flour
  • 1 oz. cornflour
  • pinch of


Sift together flour, cornflour and salt. Beat the whites of the eggs stiffly, add the sugar and beat well again. Stir in the beaten yolks and fold in the sifted flour. Place the mixture into a bag with a plain ½-in. pipe and pipe on to a greased baking-sheet in 3