Baba with Raisins

Ingredients

• half an ounce of German yeast
• four ounces of sifted flour
• twelve ounces of butter
• twelve ounces of flour
• eight well-beaten eggs
• one ounce of pounded sugar
• a little salt
• two ounces of finely-minced candied citron-peel
• two ounces of well-dried currants
• three ounces of stoned raisins

Method

1. 1

   Mix yeast and flour with warm water to form a soft dough and let rise.

2. 2

   Rub butter into flour, mix with eggs, sugar, and salt.

3. 3

   Combine with risen dough and add fruits.

4. 4

   Butter a mould, fill halfway, let rise, then bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 188. The excerpt below is the record exactly as published.

Baba with Raisins. — Mix half an ounce of German yeast and four ounces of sifted flour with warm water to a soft dough, and piit it near the fire to rise. Rub twelve ounces of butter into twelve ounces of flour, work it fnto a smooth paste with eight well-beaten eggs, one ounce of pounded sugar, and a little salt. When the i^aste is ready and the sponge s\iffi- ciently risen, blend them well together aiMi mix in two ounces of finely -minced candied citron- peel, two ounces of well-dried cuiTants, and three ounces of stoned raisins

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