Red-Currant Ice
From A guide to modern cookery, 1909
Serves 6
The preparation should measure 20°.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 453. The excerpt below is the record exactly as published.
RED-CURRANT ICE Mix one pint of red-currant juice with one pint of syrup
Cook this with the app: pantry check, scaling, and the assistant.