Baba au Rhum

Ingredients

• one-half pound of flour
• one ounce of yeast
• three ounces of butter
• two ounces of sugar
• two ounces of currants
• the rind and juice of one lemon
• one cup of warm milk
• one pint of water
• one pound of sugar
• one gill of rum

Method

1. 1

   Dissolve yeast in warm milk and make a soft sponge with half the flour.

2. 2

   Let rise.

3. 3

   Cream sugar and butter, add eggs and lemon, then mix with sponge and remaining flour.

4. 4

   Fill baba molds half full, let rise, and bake.

5. 5

   Soak in syrup made with water, sugar, rum, and lemon juice.

6. 6

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 286. The excerpt below is the record exactly as published.

Baba au rhum Coffee Potage bonne femme. Puree of white beans with Julienne of vegetables. Fillet of sole, Florentine. Put the fillet of one sole in a buttered pan, salt, add one-half glass of water mixed with white wine, and boil until done. In the center of a buttered platter put a cup of puree of spinach and place the boiled fillet on top, cover with Mornay sauce, with grated cheese and small bits of butter on top of the sauce. Bake in oven until brown. Roast ruddy duck. Roast for twelve minutes, in the same manner as teal duck. Baba au rhum. One-half pound of flour, one ounce of yeast, three ounces of butter, two ounces of sugar, two ounces of currants and the rind and juice of one lemon. Dissolve the yeast in one cup of warm milk and make a soft sponge with half of the flour, cover and let rise in a warm place. Work the sugar and the butter together until creamy, add the eggs and lemon and the rest of the flour. When the sponge has risen to twice its original size mix with the batter ; at the same time adding the currants. Fill baba moulds half full and let raise until nearly to the edge of the moulds. Bake in a rather hot oven. When done soak well in a syrup made with one pint of water, one pound of sugar, one gill of rum

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