Babas
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Prepare dough as for brioche and, when ready to pan, mould into loaf shape adding nuts and finely shredded citron.
- Place in well-greased Boston brown-bread mould;
- let rise for one hour.
- Bake in moderate oven forty-five minutes.
- Then begin to baste the Baba with syrup made from One cupful syrup, One-half cupful water, One tablespoonful vanilla, One teaspoonful mace.
- Cook syrup ten minutes before using to baste the Baba, and bake until the syrup is absorbed, then turn on plate.