Frosted Currants
From Luncheons, 1902
Serve them on leaves in individual portions, or pass them as a first course at luncheon or breakfast.
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 Luncheons (1902) by Mary Ronald, page 16. The excerpt below is the record exactly as published.
Frosted currants. Stem large cherry currants. Put them in a dish Vi'ith a quantity of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.