Currants in Bunches

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
preserving currants
Instructions (12)
  1. Stone the currants, and tie six or seven bunches together with a thread to a piece of split deal about four inches long.
  2. Put them into the preserving-pan with their weight of double-refined sugar beaten and finely sifted, and let them stand all night.
  3. Take some pippins, pare, core, and boil them, and press them down with the back of a spoon, but do not stir them.
  4. When the water is strong of the apple, add to it the juice of a lemon, and strain it through a jelly-bag till it runs quite clear.
  5. To every pint of your liquor put a pound of double-refined sugar, and boil it up to a strong jelly.
  6. Then put it to your currants, and boil them till they look clear.
  7. Cover them in the preserving-pan with paper till they are almost cold, and then put the bunches of currants into your glasses, and fill them up with jelly.
  8. When they are cold, wet papers in brandy and lay over them; then put over them another paper, and tie them up close.
  9. This method must be pursued with either white or red currants.
  10. To preserve currants for tarts, you must proceed thus: To every pound of currants take a pound of sugar.
  11. Put your sugar into a preserving-pan, with as much juice of currants as will dissolve it.
  12. When it boils, skim it, put in
Original Text
Currants in Bunches. STONE them, and tie six or seven bunches together with a thread to a piece of split deal about four inches long. Put them into the preserving-pan with their weight of double-refined sugar beaten and finely sifted, and let them stand all night. Then take some pippins, pare, core, and boil them, and press them down with the back of a spoon, but do not stir them. When the water is strong of the apple, add to it the juice of a lemon, and strain it through a jelly-bag till it runs quite clear. To every pint of your liquor put a pound of double-refined sugar, and boil it up to a strong jelly. Then put it to your currants, and boil them till they look clear. Cover them in the preserving-pan with paper till they are al-most cold, and then put the bunches of currants into your glasses, and fill them up with jelly. When they are cold, wet papers in brandy and lay over them; then put over them another paper, and tie them up close. This me-thod must be pursued with either white or red currants. To preserve currants for tarts, you must proceed thus: To every pound of currants take a pound of sugar. Put your sugar into a preserving-pan, with as much juice of currants as will dissolve it. When it boils, skim it, put in
Notes
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