Pink Cream
From Cassell's dictionary of cookery, 1892
Serves 1
Time to boil currants is about two hours. Sufficient for five or six persons.
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 1228. The excerpt below is the record exactly as published.
Pink Cream. — Take a pint and a half of ripe red currants. Strip them from the stalks, and jjut them into an earthen jar with a closely- fitting lid. Set this in a pan of boiling water, and boil gently until the juice flows freely. Strain the juice through a fine sieve, and sweeten to taste with powdered white sugar. Stir into half a pint of juice
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