Currant Ice a la Ericsson Hammond

Ingredients

• One quart ripe currants
• four cups water
• one cup sugar

Method

1. 1

   Pick and wash the currants, put in a saucepan with the water and sugar, let boil for about fifteen minutes.

2. 2

   If the shade is not deep enough, darken with a little red coloring.

3. 3

   Put in a cheesecloth that has been dipped in hot water and wrung out, let it drain slowly through, leave until cold, put in a freezer, pack in ice and salt, let freeze until hard; during the time, stir occasionally with a wooden spoon.

4. 4

   Serve in glasses with a little sweetened whipped cream on top.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 476. The excerpt below is the record exactly as published.

Currant Ice a la Ericsson Hammond Glace au Raisin de Corinthe, a la Ericsson Hammond One quart ripe currants, four cups water, one cup sugar

Cook this with the app: pantry check, scaling, and the assistant.