The 1901 Cookbook Archive
No. 1921 — Blackcurrant-Bud Water Ice
English historical translation of Molokhovets recipe No. 1921 from the 1901 Russian cookbook, retaining original methods and measures.
Boil three and a quarter glasses water with five eighths pound sugar.
Add blackcurrant buds to the hot syrup and boil, then squeeze in one lemon.
Strain, cool, pour into an ice-cream mould and freeze according to the general note.
To provide
⅝–¾ pound sugar 1 lemon | ½–1 glass blackcurrant buds 3 pounds salt, about 6 glasses, for freezing |
Historical editorial note: Use only correctly identified edible flowers and buds.
Original source: Read Russian recipe No. 1921. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.