Baba
From French dishes for American tables, 1886
You may use small molds instead of a large one.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 84. The excerpt below is the record exactly as published.
an ounce of currants, previously washed and dried, about twenty blanched almonds cut in small pieces, and a little citron, also cut in small pieces. Then divide your brioche in pieces three inches long and an inch wide. Serve cold. 546. Baba. Put four ounces of flour on a table, make a hollow in the center, in which put half a cake of yeast, and moisten with a little milk, so as to form a soft paste, which put in a saucepan, and leave in a warm place. Then put six ounces of flour on a table, make a hollow in the center, in which put ten ounces of flour, two ounces of sugar, six ounces of butter, and three eggs. Mix all well together, work- ing it with the hands, and adding, one by one, three eggs and a wineglass of rum. Then mix together an DESSEKTS AND CAKES. I85 ounce of currants, with three ounces of raisins, from which you have removed the seeds, and half an ounce of citron, cut in small pieces, and add them to your paste, also the rest of your paste, with the yeast. Fill a buttered mold a third of its height with your paste, and send to a moderate oven for about three quarters of an hour. Pass the point of a knife into the baba, and if sufficiently done it will come out dry. Then turn it out of your mold, pour over it two liqueur-glasses of rum, sprinkle a little sugar
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