Black Currant Water Ice
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.
Black Currant Water Ice— Pound together two pounds of ripe black currants and a pound of black heart cherries, with the blanched kernels of the latter ; mix them with 6oz. of caster sugar, one and. a half pints of cold wate
Cook this with the app: pantry check, scaling, and the assistant.