Recipe or source entry
Currant and Raspberry Cream Ice
Pick and bruise a pound of red currants and half a pound of raspberries, with ten ounces of loaf-sugar; stir this in a sugar-boiler on the fire until it begins to simmer, and then rub the whole through a hair sieve; mix the pulp with a pint of drouble cream; freeze and mould the ice.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter39/raspberry-cream-ice.html- Legacy revision
8531e8373e9b- Source checksum
df9fbef2d63aea94b0b2de9e02f0c2de813d5902ba35f866bb0130f5be10d353- Legacy text checksum
3e10ff2d153a249c327bffffe8838123c6ffda460a75127f41cc2d02360c1950
Cite this page
Currant and Raspberry Cream Ice. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter39/raspberry-cream-ice.html