Red Currant Ice

Ingredients

• two pounds weight of fine ripe currants
• half a pound of raspberries
• about a pint and a half of fine pale white wine vinegar
• sufficient cold syrup to render the mixture agreeably sweet
• the strained juice of one large or of two small lemons

Method

1. 1

   Rub currants and raspberries through a fine sieve.

2. 2

   Mix with cold syrup and lemon juice.

3. 3

   Freeze the mixture as directed.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 499. The excerpt below is the record exactly as published.

ed Currant Ice. — Strip from the stalks and take two pounds weight of fine ripe currants and half a pound of raspberries ; rub them through a fine sieve, and mingle thoroughly with them suffi- cient cold syrup to render the mixture agreeably sweet, and, — unless the pure flavour of the fruit be altogether preferred, — add the strained juice of one large or of two small lemons, and proceed at once to freeze the mixture as above. Currants, 2 lbs. ; raspberries, \ lb. ; sugar, f to 1 lb. ; boiled for 6 or 8 minutes in a pint of water and left till quite cold. (Juice of lemon or lemons at pleasure.) Strawberry and raspberry water-ices are made in precisely the same manner. To convert any of these into English ice-creams, merely mingle the juice and pulp of the fruit with sufficient pounded sugar to sweeten them, or with the syrup as above, and then blend with them gradually from a pint and a half to a quart of fresh sweet cream, and the lemon-juice or not at choice. The Queen s Custard , the Currant , and the Quince or Apple Custard of pages 481 and 482 may all be converted into good ices with a little addition of cream and sugar ; and so likewise may the Countess Cream of page 472, and the Bavarian Cream of page 477, by omitting the isinglass from either of them. * The ices for desserts should be moulded in the form of fruit or other shapes adapted to the purpose ; the natural flavour and colouring are then given to the former, but it is only experienced cooks or confectioners generally who under- stand this branch of ice-making, and it is better left to them. All the necessary moulds may be procured at any good ironmongers, where the manner of using them would be explaained : we can give no more space to the subject. Chap, xxix.j SYRUPS, LIQUEURS, ETC. 577 CHAP TEE XXIX. Sptp, fiprars, fa. Antique Wine Vase bTR AW BERRY VINEGAR, OP DELICIOUS FLAVOUR. Take the stalks from the fruit which should he of a highly flavoured sort, quite ripe, fresh from the beds, and gathered in dry weather ; weigh and put it into large glass jars, or wide-necked bottles, and to each pound pour about a pint and a half of fine pale white wine vinegar

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