Raspberry Cocktail
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- a pint of ripe
- a pint of red raspberries
- one teaspoon of powdered sugar
Method
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- Mash a pint of ripe, red currants;
- strain them through cheesecloth;
- pour the juice over a pint of red raspberries and set on the ice to chill.
- At serving time sweeten to taste and pour into the glasses, putting one teaspoon of powdered sugar on the top of each.
Plating
Cookware for this recipe
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Sieve