Babas
From Luncheons, 1902
Baba-molds are like large individual timbale cups.
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 Luncheons (1902) by Mary Ronald, page 55. The excerpt below is the record exactly as published.
BABAS. HOT DESSERTS — COLD DESSERTS — PIES — TARTS 147 tard. AVlieu cold umiiold it and decorate it with whipped cream. SAVARINS Take some brioche dough (page '209) and add enough milk to make it almost soft enough to drop from the spoon. Add sugar, raisins, chopped citron, and a little lemon juice. AVork all well together. Butter some earthen cups, sprinkle them with sliced blanched almonds, half till the cups ^^ith the savarin dough, and let it rise to double in size. Bake in a hot oven. Turn them out of the molds, and while they are warm dip them in a syrup made of one cupful of sugar syrup, three tablespoonfuls each of kirsch, maraschino, and curacao, or flavor with any other liqueurs preferred. When the sa- varins are well soaked place them on a sieve to drain. BASAS Take brioche dough prepared as for savarins, and mix with it candied fruits cut into small dice. Butter baba- molds, fill them half full of the mixture, let them rise to double in size, and bake in a hot oven. Soak the babas in sugar syrup flavored with rum
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