Pâte a Baba
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France.
Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients
Method
- Quantities: One lb.
- of flour;
- one-half lb.
- of butter;
- seven eggs;
- two-thirds oz.
- of yeast;
- one-fifth pint of milk;
- one-third oz.
- of salt;
- two-thirds oz.
- of sugar;
- three oz.
- of currants and sultanas in equal quantities.
- Procedure: Proceed exactly as for Savarin paste, and add the currants and sultanas at the last with the sugar.
- In moulding, a few pipped Malaga raisins may be laid on the bottom of the moulds.
- As in the case of the Savarin, the paste should only fill one-third of the mould.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.