Raspberry and Currant Ice Cream
From Buckmaster's cookery, 1887
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 131. The excerpt below is the record exactly as published.
RASPBERRY AND CURRANT ICE CREAM. Prepare a pound of strawberries and half a pound of red currants, pass them through a sieve, and mix with three-quarters of a pound of powdered loaf-sugar, and a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.