vegetariannut-free
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
- Yz oz. of German yeast
- 4 ozs. of sifted flour
- warm water to a soft dough
- 12 ozs. of flour
- 12 ozs. of butter
- eight well-beaten eggs
- 1 oz. of pounded sugar
- a little salt
- 2 ozs. of finely minced candied citron-peel
- 2 ozs. of well-dried currants
- 3 ozs. of stoned raisins
Method
Mix yeast and flour with warm water to a soft dough and let rise.
Rub butter into flour, work into a smooth paste with eggs, sugar, and salt.
Blend the sponge and paste, then mix in citron-peel, currants, and raisins.
Butter a mould, fill it half full, let rise, and bake in a moderate oven for one and a half hours.
Nutrition per serving
808Calories
35 gProtein
132 gCarbs
31 gFat
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.