Currant Salad
From Puddings and pastry à la mode (1889).
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Credit
From Puddings and pastry à la mode (1889), printed page 21, digitised by the Internet Archive: https://archive.org/details/b28062280
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- a pint of red currants
- a pint of white currants
- a pint of good cream
- a tablespoonful of brandy
Method
- Pick over a pint of red currants and place them in the centre of a compote dish ;
- then pick over a pint of white currants and arrange them in a border round the red ones ;
- outside of these arrange another border of black currants.
- Take a pint of good cream, sweeten, and add gradually a tablespoonful of brandy and one of curagoa.
- Pour the cream over the salad, and drop fresh raspberries all over each.
Plating
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