vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Baba Cakes with Apricots
From Boston Cooking-School cook book, 1896
Serves 2
Serve with Wine Sauce or Lemon Sauce.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 238. The excerpt below is the record exactly as published.
BABA CAKES WITH APRICOTS 1% cups flour 2% cup butter 1 yeast cake, dissolved in 4 eggs Y% cup lukewarm water V4 cup sugar 14 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.