Baba

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

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A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

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.