1458. Baba

Take three pounds of flour, one quarter of which set apart and mix into dough, with a gill of good yeast and a little warm water; cover it close in a stewpan and set it by the fire to rise, when you see the dough rise and nearly ready, form the other parts of the flour in a circle on the table, in which put half an ounce of salt, one ounce of sugar, a half pound of butter and twelve eggs and a table-spoon of saffron; mix the butter and eggs well together before you put it to the flour; when it is all mixed spread it out and put the dough to it and knead it well. When the yeast is nearly mixed in add two pounds of raisins stoned, a few at a time, have ready two copper moulds buttered, and put three parts full of dough and set in a warm place to rise very gently, when raised to the top of the mould bake in a hot oven; a brick oven is best.

1459. Baba - Another Receipt

Take the fourth part of two pounds of flour, lay it on a pasteboard or slab and make a hole in the middle and put in the yeast, work it up with one hand, while with the other you pour in warm water; make it into a soft paste and put it into a wooden bowl, first prick it in a few places and cover it and let it stand. When it has risen well take the remainder of the flour and spread it on the first made paste; mix them well together, adding to them half an ounce of salt, six eggs, a pound of fresh butter, half a pound of stoned raisins, two ounces of currants, half a glass of Malaga wine, a little saffron in powder. Work them up together well, roll it out three or four times and let it stand for six hours, then butter a mould, pour in your mixture and bake it.