VERY FINE WHITE CURRANT JELLY

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 8 min Total: 8 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (2)
  1. To every pound of currants add eighteen ounces of double refined sifted sugar, and boil them together quickly for eight minutes.
  2. Pour it into a delicately clean sieve, and finish it by the directions given for the Norman red currant jelly (page 559).
Original Text
VERY FINE WHITE CURRANT JELLY. The fruit for this jelly should be very white, perfectly free from dust, and picked carefully from the stalks. To every pound add eighteen ounces of double refined sifted sugar, and boil them together quickly for eight minutes; pour it into a delicately clean sieve, and finish it by the directions given for the Norman red currant jelly (page 559). White currants, 6 lbs.; highly refined sugar, 6-3/4 lbs.: 6 minutes.
Notes
—