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Red Currant Fruit-ice

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

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A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. 2 pints ripe currants
  2. 1 pint red raspberries
  3. 1/2 pint water
  4. 12 ounces of sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Put 2 pints ripe currants, 1 pint red raspberries, 1/2 pint water in a basin.
  2. Place on the fire and allow to simmer a few minutes, then strain through a hair sieve.
  3. To this add 12 ounces of sugar and 1/2 pint of water.
  4. Place all into a freezing-can and freeze.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve
Source Public domain in the USA
Credit

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.