Currants, to ice

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Take the largest and finest bunches of currants you can get.
  2. Beat the white of an egg to a froth.
  3. Dip them into it.
  4. Lay them, so as not to touch, upon a sieve.
  5. Sift double-refined sugar over them very thick.
  6. Let them dry in a stove or oven.
Original Text
Currants, to ice. Take the largest and finest bunches of currants you can get; beat the white of an egg to a froth; dip them into it; lay them, so as not to touch, upon a sieve: sift double-refined sugar over them very thick, and let them dry in a stove or oven.
Notes
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