Currant Cream Ice. — Take one
piut of red cui-rant- juice {see Currant, Eed,
Cream), mix with it a pint of cream, sweeten
and freeze. A few raspberries or strawberries
are an improvement. The ice-cream may be
made A\-ith red currant jelly instead of juice if
the fresh fruit is not in season. Currant- water
ice is much more wholesome and refreshing
than cream ice. It is made by mixing half a
pound of sugar, a table-spoonful of lemon-jiiice,
and a cupful of water with every pint of juice,
and then freezing the mixture like cream.
Time, half an hour. Probable cost, 2s. 6d. per
quart [see also Currant Water Ice).
Currant, Red, Cream. — Express a pint
of red currant-juice. In order to do this pick
the currants and put them into an earthen jai-.
Cover it closely and put it into a large pan of
cold water, which must be so full that it wiU
reach to the top of the jar. Let it simmer for
two hours. Drain the juice from the currants,
mix a pint of it with a pint of thick cream,
and whisk it until thick. Sweeten with loaf
sugar. Probable cost, 2s. 6d. Sufficient for
one qua:t.
Currant, Red, Cream (another way).
— Put a small jar of red currant- jelly, the juice
of a lemon, half a cupful of water, and two
table-spoonfuls of sugar into a saucepan. When
the jelly is dissolved, let the mixture cool a
little, then add more sugar if necessary. Time,
haK an hour. Probable cost, 2s. 6d. Suffi-
cient for one quart.
Currant Custard.— Express the juice
from some fine fresh ripe currants. This is best
done by putting them in a jar, which must be
covered closely and placed in a large pan of cold
water, and simmered gently until the juice flows
freely. ]\Iix a pint of water with everj- pint of
juice, add a little sugar, and put the liquid on the
tire. 5Iix half a pound of ground rice smoothly
with a little of the liquid while cold, and add this
gradually to the rest. Let it simmer gently,
stirring it constantly, xmtil it is quite smooth
and well thickened, then pour it into cups or
glasses to be taken as custard. Grate a little
nutmeg, and put one ratafia on the surface of
each custard. The custards are the better for
standing a night to stiffen. If set in some very
cold place — for instance, in a tin pail plunged in
a tub of cold water fresh drawn from the pump
■ — these custards will be as pleasant to the palate
in sultry weather as iced custards, without their-
disadvantages. Arrowroot may be used instead
of ground rice. By increasing the quantity of
either ingredient, the custard may bo made stiff
enough to be set in a mould, and tui-ned out
before serving. Time, a quarter of an hour to
boU ; about two hours to express the juice.
Probable cost, 8d. Sufficient for six persons.
Currant Custard (another way). — Take
a breakfast-cupful of red currant-juice, ex-
pressed as in the last recipe. Pour it when hot
upon a quarter of a pound of loaf sugar, and
stir it till the sugar is dissolved. Put it into a
saucepan, and add to it very gradually the well-
beaten yolks of four eggs. Stir' it over a
moderate fire till it begins to thicken, then
pour it out and continue to stir till nearlj' cool,
when a cupful of cream must be added. Serve
in custard glasses. Time to simmer, a few^
minutes. Probable cost. Is. 8d. Sufficient for
six or eight glasses, each one three-parts full.
Currant Dumpling.— Make a light suet ✪ Currant Dumpling
Page 441 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Currant Cream Ice. — Take one pint of red currant- juice {see Currant, Eed, Cream), mix with it a pint of cream, sweeten and freeze. A few raspberries or strawberries are an improvement. The ice-cream may be made with red currant jelly instead of juice if the fresh fruit is not in season. Currant- water ice is much more wholesome and refreshing than cream ice. It is made by mixing half a pound of sugar, a table-spoonful of lemon-juice, and a cupful of water with every pint of juice, and then freezing the mixture like cream. Time, half an hour. Probable cost, 2s. 6d. per quart [see also Currant Water Ice).
Currant, Red, Cream. — Express a pint
of red currant-juice. In order to do this pick the currants and put them into an earthen jar. Cover it closely and put it into a large pan of cold water, which must be so full that it wiU reach to the top of the jar. Let it simmer for two hours. Drain the juice from the currants, mix a pint of it with a pint of thick cream, and whisk it until thick. Sweeten with loaf sugar. Probable cost, 2s. 6d. Sufficient for one quart.
Currant, Red, Cream (another way).
— Put a small jar of red currant- jelly, the juice of a lemon, half a cupful of water, and two table-spoonfuls of sugar into a saucepan. When the jelly is dissolved, let the mixture cool a little, then add more sugar if necessary. Time,
haK an hour. Probable cost, 2s. 6d. Sufficient for one quart.
Currant Custard.— Express the juice from some fine fresh ripe currants. This is best done by putting them in a jar, which must be covered closely and placed in a large pan of cold water, and simmered gently until the juice flows freely. ]\Iix a pint of water with everj- pint of juice, add a little sugar, and put the liquid on the tire. 5Iix half a pound of ground rice smoothly with a little of the liquid while cold, and add this gradually to the rest. Let it simmer gently, stirring it constantly, until it is quite smooth and well thickened, then pour it into cups or glasses to be taken as custard. Grate a little nutmeg, and put one ratafia on the surface of each custard. The custards are the better for standing a night to stiffen. If set in some very cold place — for instance, in a tin pail plunged in a tub of cold water fresh drawn from the pump ■ — these custards will be as pleasant to the palate in sultry weather as iced custards, without theirdisadvantages. Arrowroot may be used instead of ground rice. By increasing the quantity of either ingredient, the custard may bo made stiff enough to be set in a mould, and turned out before serving. Time, a quarter of an hour to boU ; about two hours to express the juice. Probable cost, 8d. Sufficient for six persons.
Currant Custard (another way). — Take a breakfast-cupful of red currant-juice, expressed as in the last recipe. Pour it when hot upon a quarter of a pound of loaf sugar, and stir it till the sugar is dissolved. Put it into a saucepan, and add to it very gradually the wellbeaten yolks of four eggs. Stir it over a moderate fire till it begins to thicken, then pour it out and continue to stir till nearly cool, when a cupful of cream must be added. Serve in custard glasses. Time to simmer, a few minutes. Probable cost. Is. 8d. Sufficient for six or eight glasses, each one three-parts full.
Currant Dumpling.— Make a light suet
Records on this page
Currant DumplingCurrant Cream IceCurrant Custard