Frenchvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Brioche
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 236. The excerpt below is the record exactly as published.
Brioche Coffee cake Tea, chocolate or coffee DINNER Puree of pea soup Ripe olives Sand dabs, meuniere Saddle of lamb, jardiniere Hearts of palm, Victor Figs Roma Lady fingers Demi tasse Brioche. Dissolve one ounce of yeast in one gill of tepid water and add about one-third of a pound of flour, to make a medium firm sponge. Cover with a cloth and set in a warm place to raise. Then work into a smooth paste two-thirds of a pound of flour, three-quarters of a pound of butter, one ounce of sugar, a little salt, and six eggs
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