Serving Currants
From Miss Parloa's kitchen companion, 1887
Serves 6
Another method is to dip currants in beaten egg white and then in sugar.
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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 366. The excerpt below is the record exactly as published.
Serving Currants. During the summer and fall there is nothing better for dessert than fresh fruit, served in its ordinary state, or with sugar, or frozen, or in jellies. A pretty way to DESSERT. 697 serve currants is to fill the centre of a large glass dish with broken ice, and tastefully arrange fresh currant leaves around the ice, making a handsome bed on which to place bunches of the fruit. Each person at the table should be provided with a little powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.