Frenchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Brioche
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
Mold in different shapes and give straight cuts around the sides.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 131. The excerpt below is the record exactly as published.
FEENCH BEIOCHE. 1 pint milk, 2 ozs. yeast, 8 to 12 eggs, 1 oz. sugar, 1 lb. butter (from which the salt has been washed), a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.