To keep Currants

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For keeping currants
For keeping gooseberries
For keeping cherries and damsons
For scalding currants
Instructions (9)
  1. Ensure bottles are perfectly clean and dry.
  2. Cut currants from the large stalks, leaving a small bit of stalk on each, to prevent wounding the fruit and moisture getting in.
  3. Gather currants when the weather is dry.
  4. If possible, cut currants under trees and let them drop gently into the bottles.
  5. Stop up the bottles with cork and rosin.
  6. Place bottles in a garden trench, neck downwards.
  7. Use sticks to mark where each sort of fruit begins.
  8. Cherries and damsons can be kept using the same method.
  9. Currants may be scalded and kept with or without sugar, following the directions for gooseberries.
Original Text
To keep Currants. The bottles being perfectly clean and dry, let the currants be cut from the large stalks with the smallest bit of stalk to each, that, the fruit not being wounded, no moisture may be among them. It is necessary to gather them when the weather is quite dry; and if the servant can be depended upon, it is best to cut them under the trees, and let them drop gently into the bottles. 189Stop up the bottles with cork and rosin, and put them into the trench in the garden with the neck downwards. Sticks should be placed opposite to where each sort of fruit begins. Note. The directions for gooseberries in case of frost. Cherries and damsons keep in the same way. Currants may be scalded, and kept with or without sugar, as directed for gooseberries.
Notes
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