Red Currant Cream (1)

Pick the currants from the stalks, put them into a jar closely covered, and stand it in a pan of cold water; let it boil for two hours, strain the juice through a sieve, and sweeten it well with pounded loaf sugar. When cold, add a quart of cream to a pint of juice, and beat it with a whisk till thick. Serve in a deep glass dish.

Red Currant. Cream (2)

Squeeze three-quarters of a pint of juice from red currants when full ripe, add to it rather more than a quarter of a pound of pounded loaf sugar, and the juice of one lemon; stir it into a pint and a half of cream, and whisk it till quite thick.