Recipes > Desserts > Baba

Baba

Instructions

Into three cupfuls of brioche paste mix one cupful of currants, raisins, and chopped citron, which have soaked for an hour in maraschino. Half fill buttered baba-molds (which are cups holding about one half pint); let it rise to top of mold, which will take about three quarters of an hour. It must not rise in too warm a place, or the butter will separate. Bake them in a moderate oven one half hour. Let them absorb hot syrup at 30 deg., flavored with kirsch or sherry.

Print

Print recipe/article only

Source

The Century Cook Book (1901).


comments powered by Disqus