Currant Sling
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.
Credit
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.
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
- three cups of water
- two cups of sugar
- One-half cup of crushed ice
- One tablespoon of lemon juice
Method
- Place one box of currants in a saucepan and add three cups of water.
- Bring to a boil, mashing with potato masher.
- Cook for fifteen minutes and then strain.
- Add two cups of sugar and bring to a boil.
- Cook for five minutes and then cool.
- Place one-half of the currant syrup in a tall glass and add One-half cup of crushed ice, One tablespoon of lemon juice, Six mint leaves, and fill with carbonated water.
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.