Iced Currants
From Buckeye cookery, 1892
Serves 4
Cherries and grapes can be prepared similarly.
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 Buckeye cookery (1892), page 89. The excerpt below is the record exactly as published.
IcED CURRANTS, Wash and drain dry, large bunches of ripe currants, dip into beaten whites of eggs, put on sieve so they will not touch each other, sift powdered sugar thickly over them
Cook this with the app: pantry check, scaling, and the assistant.