Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Currant-Water Ice

Get one pint of the juice of red currants, to which have been added a few raspberries to give additional colour. Add a pound and a half of sugar boiled to a syrup with one quart of water, and mix the juice thoroughly with the syrup. Strain the liquid into the mould and freeze. Time, half an hour to draw out the juice. Sufficient for three pints of ice. (See also CURRANT CREAM ICE.)

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