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Dessert

Currants and Raspberries

A simple preparation of ripe currants and raspberries, washed and chilled before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Currants and Raspberries

Ingredients

Directions

Source and store

  1. Pick berries early in the morning.

  2. If buying, have them delivered to your refrigerator or cool cellar.

Prepare the berries

  1. Do not wash berries until just before use to prevent sogginess.

  2. Remove any imperfect or speckled berries.

  3. Place about 1 pint of sound berries in a colander and immerse in icy cold water for a few moments.

  4. Lift the colander from the water and shake gently.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Currants
Provide tart acidity and a bright, lively fruit flavor.
Raspberries
Provide sweet-tart fruit flavor and a delicate aroma.

The step that matters

Washing the berries just before use. Berries are delicate and absorb water through their skins, which softens their texture and makes them soggy. Washing them only just before use keeps them firm and intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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