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Baba with Raisins
From Harper's cook book encyclopædia, 1902
Serves 3
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
Nutrition per serving
808Calories
35 gProtein
132 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein35 g
Carbohydrates132 g
Fiber1.3 g
Sugars9.9 g
Total Fat31 g
Saturated Fat4.2 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol540 mg
Sodium197 mg
Potassium499 mg
Calcium118 mg
Iron11 mg
Magnesium64 mg
Phosphorus472 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2.7 mcg
Vitamin C34 mg
Vitamin A216 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)12 mg
Folate415 mcg
Choline394 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 6. The excerpt below is the record exactly as published.
Baba with Raisins. — Mix Yz oz. of German yeast and 4 ozs. of sifted flour with warm water to a soft dough, and put it near the fire to rise. Rub 1 2 ozs. of butter into 12 ozs. of flour ; work it into a smooth paste with eight well- beaten eggs, 1 oz. of pounded sugar, and a little salt. When the paste is ready and the sponge sufficiently risen, blend them well together and mix in 2 ozs. of finely minced candied citron- peel, 2 ozs. of well-dried currants, and 3 ozs. of stoned raisins
Cook this with the app: pantry check, scaling, and the assistant.