Small Semolina and Pine-Nut Cakes
Tender individual semolina cakes with finely ground pine nuts and lemon, baked in buttered breadcrumb-lined moulds and finished with icing sugar.
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Snow Eggs with Vanilla Custard
Soft poached egg-white ovals piled on a platter and covered with cold vanilla custard.
Soda Cake
A currant cake leavened with baking soda and baked in a buttered tin.
Soft Cocoa and Egg-Yolk Puddings
Four small spoonable cocoa-and-yolk desserts gently baked in supported paper moulds without forming a crust.
Soft Cornmeal and Raisin Buns
Small spindle-shaped cornmeal buns raised with fresh yeast, studded with raisins and lightly marked with a diamond pattern.
Sour Cherry Jelly
A clear cold sour-cherry jelly with cinnamon and rum.
Sour Cherry Sorbet
Deep red sour cherry sorbet with whole syruped cherries and cinnamon.
Spanish Bread Pudding with Vanilla Sabayon
A browned bread-crumb and egg pudding steamed in a water bath, unmoulded and served with warm vanilla Sabayon.
Spanish Fried Puffs with Caramel Sauce
Small fried egg-and-flour puffs made from boiled water and butter, served with pourable caramel.
Spanish Vanilla Milk and Egg Gelatin
A chilled molded vanilla milk custard lightened with pasteurized whipped egg white and served with cream.
Sparkling Sugar-Coated Currants
Fresh redcurrant clusters coated with a thin edible gum solution and fine sugar crystals.
Spiced English Tea Cakes
Thin, round butter and sugar tea cakes scented with cinnamon and mace, baked until lightly golden.
Sponge Ring with Zabaione
A light lemon-scented sponge ring served cold with warm Marsala zabaione in its centre.
St Honoré Cake
Eight-inch puff-paste base with choux border/balls, syrup, candied cherry halves and cream.
Steamed Ginger Pudding with Wine Sauce
A two-hour steamed egg pudding with preserved ginger and its syrup, served warm with separate wine sauce.
Steamed Pineapple Pudding with Rum-Spice Sauce
A small steamed pineapple-and-egg pudding unmoulded with a light rum-spice syrup served separately.
Stewed California Figs
Dried California figs simmered with claret, lemon rind and cinnamon.
Stewed Pears
Wine-spiced pear quarters in syrup.
Stewed Pears and California Raisins
Pear quarters simmered with cinnamon, vanilla and seeded raisins.
Stewed Prunes and California Raisins
Overnight soaked dried prunes gently stewed with seeded raisins, claret, cinnamon and lemon.
Stewed Rhubarb
Red rhubarb softened with sugar and lemon rind, then cooled for serving.
Stiacciata Unta with Pork Cracklings
A gently sweet Tuscan bread enriched with egg yolks, rendered lard, cooked pork cracklings and citrus zest.
Strawberries and Cream
Fresh washed strawberries served with thick cream and powdered sugar separately.
Strawberry Ice Cream
Vanilla custard ice cream with strained preserved strawberries.