Red-currant Water Ice (Glace aux Groseilles)

Ingredients

• 1 pt. red-currant juice
• 2 whites of eggs
• 1 pt. syrup for ices

Method

1. 1

   Extract the juice from some red currants in the same way as directed for Raspberry Jam (Recipe 2152).

2. 2

   Measure the juice, and allow syrup for ices (Recipe 2178) and whites of eggs in the above proportion.

3. 3

   Put the fruit juice and syrup into the freezing pot and half freeze them, then add the whites of eggs beaten to a stiff froth, and freeze again until sufficiently hard.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 774. The excerpt below is the record exactly as published.

Red-currant Water Ice (Glace aux Groseilles) 1 pt. red-currant juice. I 2 whites of eggs. 1 pt. syrup for ices

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