Dessert
Raspberry and currant cream
Raspberry and currant cream, preserved from Marion Harland’s 1903 cookbook with ingredient cues including mash one quart of black raspberries and one pint of red currants with two and a half.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Mash one quart of black raspberries and one pint of red currants with two and a half cupfuls of sugar.
- When partly frozen, add one cupful of sweet cream, sweetened, flavored and whipped.
Historical transcription
Source method
- 1
Mash one quart of black raspberries and one pint of red currants with two and a half cupfuls of sugar. Let them stand several hours, strain off the juice and turn into the freezer. When partly frozen, add one cupful of sweet cream, sweetened, flavored and whipped.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.