Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Raspberry and Currant Cocktail
From The home cook book, 1905
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- a heaping tablespoon of red or black raspberries
- juice of currants
- sweetened a little
Method
Place raspberries in a glass with a small piece of ice.
Cover with sweetened currant juice, prepared by crushing currants and squeezing the juice.
Nutrition per serving
8Calories
0 gProtein
2 gCarbs
0 gFat
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 10. The excerpt below is the record exactly as published.
RASPBERRY AND CURRANT COCKTAIL Lay a heaping tablespoon of red or black raspberries with a small piece of ice in the bottom of a lemonade glass. Cover with the juice of currants sweetened a little
Cook this with the app: pantry check, scaling, and the assistant.