French
Brioche
From The profession of cookery, from a French point of view, 1894
These are light and popular among those who prefer less sweet cakes.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 31. The excerpt below is the record exactly as published.
brioche ^^ is quite a different production to the English bun. One-third of the quantity of flour intended to be used is mixed to a very soft paste with a little frothing yeast and warm water ; with the other two-thirds of flour, eggs, a little butter, a few currants, salt
Cook this with the app: pantry check, scaling, and the assistant.