Baba

Ingredients

• One pound of flour
• ten ounces of butter
• two ounces of pounded sugar
• three ounces of Muscatel raisins
• two ounces of currants
• one ounce of candied citron
• a small pinch of saffron (infused in half a gill of boiling water)
• half a gill of either brandy or rum
• a teaspoonful of salt
• eight eggs
• half an ounce of German yeast

Method

1. 1

   Dissolve the yeast with one-fourth of flour and let it rise.

2. 2

   Spread the remainder of the flour, dissolve salt in tepid water, add butter, sugar, and broken eggs.

3. 3

   Mix thoroughly, work the paste, and add the sponge.

4. 4

   Incorporate raisins, currants, citron, rum, and saffron.

5. 5

   Fill a mould, let it rise, and bake until golden.

6. 6

   Serve warm with syrup.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 174. The excerpt below is the record exactly as published.

BABA. Ingredients : One pound of flour, ten ounces of butter, two ounces of pounded sugar, three ounces of Muscatel raisins, two ounces of currants, one ounce of candied citron, a small pinch of saffron (infused in half a gill of boiling water), half a gill of either brandy or rum, a teaspoonful of salt, eight eggs, and half an ounce of German yeast

Cook this with the app: pantry check, scaling, and the assistant.