Brioche Ring
From Miss Corson's practical American cookery and household management, 1885
Serves 10
Very good brioche may be served among the second-course sweets, with grated Parmesan cheese, or Gruyere cut in dice.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 238. The excerpt below is the record exactly as published.
BRIOCHE RING. This is a favorite form of baking fruit brioche, to be served Brioche Ring. with coffee for luncheon; after the brioche paste is made as directed in the preceding recipe, add plenty of citron^ SECOND-COURSE SWEETS. 443 seeded raisins, and currants
Cook this with the app: pantry check, scaling, and the assistant.