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📝 Description
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🥘 Ingredients
1/4 pint of water, the whites of 2 eggs, currants, pounded sugar.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe with a sense of nostalgia, hoping to recreate a sweet treat from my childhood summers. I found the process of beating egg whites and dipping the currants was surprisingly therapeutic, a delightful pause in my weeknight routine. The most charming detail was watching the sugar crystallize around each currant, like tiny, edible jewels. This recipe is perfect for anyone seeking a comforting, old-fashioned dessert. The dried, sugared currants are a delightful, tangy treat that remind me of the sweet shop I'd visit with my grandmother. I stored them in an airtight jar, and they've been a lovely pick-me-up after dinner. I'd recommend making a larger batch, as they disappear quickly — though perhaps not as quickly as they did in 1861!
