Frenchvegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Brioches

Name: Brioches
Yield: 1 servings
Cuisine: French
Ingredients: a quarter of a pound of flour; a quarter of an ounce of German yeast; sufficient water to make a stiff paste; another quarter of a pound of flour; a tablespoonful of water; a pinch of salt; a spoonful of sugar; two eggs

From Soyer's standard cookery, 1912

Serves 1

Care must be taken that this dough is thoroughly light.

Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 242. The excerpt below is the record exactly as published.

Brioches. Mix a quarter of a pound of flour and a quarter of an ounce of German yeast with sufficient water to make a stiff paste. After well kneading form it into a ball and place it in a large STANDARD COOKERY. 355 bowl of warm water near a fire. Now take another quarter of a pound of flour and mix thoroughly with the same weight of butter, a tablespoonful of water, a pinch of salt, and a spoonful of sugar. Beat the whole thoroughly and add gradually two eggs

Cook this with the app: pantry check, scaling, and the assistant.