Baba
From Bread, cakes, and biscuits, 1902
Can be served hot with jam sauce or syrup.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 97. The excerpt below is the record exactly as published.
Baba. — Prepare a dough for this with lib. of flour, lOoz. of butter, 2oz. of caster sugar, loz. German yeast, eight eggs, and a teaspoonful of salt, setting a sponge and working it up precisely as for brioche paste, until the dough and the sponge are thoroughly mixed together. Then work into it ooz. carefully stoned Muscatel raisins, loz. finely shredded candied peel (citron is best), half a gill of either brandy or rum, and a pinch of saffron previously infused in half a gill of boiling water
Cook this with the app: pantry check, scaling, and the assistant.