Iced Currants

Ingredients

• the white of an egg
• three dessert-spoonfuls of cold water
• bunches of ripe red and white currants
• finely-pounded white sugar

Method

1. 1

   Whisk the egg white until firm, then mix it with cold water.

2. 2

   Dip bunches of currants into this mixture, let them drain, then roll in sugar and lay on paper to dry.

3. 3

   Allow 4 to 5 hours to crystallise.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 448. The excerpt below is the record exactly as published.

the white of an e^s; thoroughly until fii-m, then mix it with three dessert-spoonfuls of cold water. Dip into this, exceedingly fine bunches of ripe red ,and white currants, one bunch at a time. Let them drain for a minute, then roll them CUB (175) CUR in finely-pounded white sugar, and lay them carefully on sheets of paper to di-y. The sugar •svill crystallise on the currants, and will have a very good ett'ect. A pretty dish may be made by icing in this way different coloured fruits suitable for dessert, and arranging them taste- fully on a dish. Tunc, four or live hours to crystallise. Currants, To Bottle, for Tarts in Winter. — Ascertain that the fruit has been gathered when it was quite dry or it will not keep. Pick it and put it into clean, wide- mouthed, di-y bottles. A few strawberries or rasi^bernes may be added or not. Cover the fruit with water. Soak some bladder in water, tie a little iinnly over the top of each bottle, and wrap a little hay round the bottles ; then put them into a pan of cold water, and let them stand upright without touching one another; the Avater should reach nearly t& the necks of the bottles. Put the pan on the fire, and when the water is on the point of boiling, draw it to one side, and let it remain for half an hour. The bottles should not be taken out of the water until it is nearly cold. Tie strong paper over each bottle, and keep them in a bottle-rack in a cool, dry place, with the necks downwards. The fruit will keep good for years. The water must not boil. Shake the fruit well down, or the bottles will not be more than half full. Currants, To Clean. — The best way to clean dried currants

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