{"id":7405,"slug":"baba-a-la-parisienne","title":"BABA À LA PARISIENNE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yeast (prepared as above)","a scant cup of butter","four tablespoons of sugar","the grated peel of a lemon","five eggs","two cups of sifted flour","a scant cup of lukewarm milk","a pinch of salt","one cup of flour","one-half cup of almonds","butter (for rubbing the form)"],"ingredients_norm":["yeast","scant cup of butter","sugar","peel of lemon","egg","flour","scant cup of lukewarm milk","salt","almond","butter"],"steps":["Prepare the yeast as above.","Cream a scant cup of butter with four tablespoons of sugar, the grated peel of a lemon.","Add five eggs, one at a time, stirring each egg a few minutes before you add the next.","Have ready two cups of sifted flour and add two spoonfuls between each egg until all is used.","Make a soft dough of the yeast, a scant cup of lukewarm milk, add two spoonfuls between each egg until all is used up, a pinch of salt, and one cup of flour.","Let it rise for fifteen minutes.","Now mix all well.","Rub the form with butter.","Blanch one-half cup of almonds, cut into long strips and strew all over the form.","Fill in the mixture or cake batter.","Let it rise two hours and bake very slowly."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w63:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.7,"content_hash":"0bd8029c4a4c1277ea2ab8abf2911a3942bf0a083fd99b072df4541b24b198ae","created_at":"2026-08-02T17:01:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baba-a-la-parisienne"}