Baba
From The complete Indian housekeeper & cook, 1898
If made with yeast, use plain flour and set the sponge first.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 210. The excerpt below is the record exactly as published.
Baba.— It is impossible without the baker’s aid or the posses- sion of yeast to make a really good Baba, but the following recipe is a fair imitation : Sixteen units of patent flour (see Bread and Cakes) 10 of butter, 2 of sugar, and 3 of raisins, 2 units of currants 1 of Citron peel, a little saffron and salt, 2^ wineglass of brandy, 2^ of 304 The Complete Indian rum, 16 units eggs
Cook this with the app: pantry check, scaling, and the assistant.