Currant Ice
From The white ribbon cook book, 1894
Serves 4
A good ice for fever patients.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 111. The excerpt below is the record exactly as published.
Currant Ice — Boil l quart of water and a pound of sugar until reduced to a pint, skim it, take it off the fire, add a pint of currant juice; when partly frozen, stir in the whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.