Home › The Principles of Cookery › Currants, Iced

Currants, Iced

Whisk the white of an egg thoroughly until firm, then mix it with three dessert-spoonfuls of cold water. Dip into this exceedingly fine bunches of ripe red and white currants, one bunch at a time. Let them drain for a minute, then roll them in finely-pounded white sugar, and lay them carefully on sheets of paper to dry. The sugar will crystallise on the currants, and will have a very good effect. A pretty dish may be made by icing in this way different coloured fruits suitable for dessert, and arranging them tastefully on a dish. Time, four or five hours to crystallise.