Currant Salad
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient, a half pound of each fruit for a good dish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 445. The excerpt below is the record exactly as published.
Currant Salad.— Pick equal weights of white and red currants, strawberries, and cheiTies, and place them in alternate layers on a high dish. Strew a little white sugar on each layer, and pour over the whole some thick cream
Cook this with the app: pantry check, scaling, and the assistant.