Mrs Beeton Iced Currants
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1/4 pint of water,
the whites of 2 eggs,
Mode.—Select very fine bunches of red or white currants, and well beat the
whites of the eggs. Mix these with the water; then take the currants, a bunch at
a time, and dip them in; let them drain for a minute or two, and roll them in
very fine pounded sugar. Lay them to dry on paper, when the sugar will
crystallize round each currant, and have a very pretty effect. All fresh fruit
may be prepared in the same manner; and a mixture of various fruits iced in this
manner, and arranged on one dish, looks very well for a summer dessert.
Time.—1/4 day to dry the fruit.
Average cost, 8d. for a pint of iced currants. Seasonable in summer
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.