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. Serve it in a glass dish, or in jelly glasses. It may be made with currant jelly, which mix with the lemon juice and sugar. Raspberry and strawberry cream may be made in the same way.
-- From Early American Cookery: "The Good Housekeeper," 1841 by Sarah Josepha Hale.