Baba
From The spirit of cookery, 1895
These beignets of baba are always agreeable at table.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 252. The excerpt below is the record exactly as published.
babas of small size, formed in small moulds, just like the small brioches and Kugelhopfe, are sold in the confectioners’ shops. There are large representative and smaller and more simple variations of babas. When a baba has not been consumed fresh, it may be cut in slices, steeped in Madeira wine, covered with a batter
Cook this with the app: pantry check, scaling, and the assistant.