Currant Paste

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
For the paste
Confectioner's method addition
Instructions (7)
  1. Stalk and heat some red currants as for jelly.
  2. Pour off three parts of the juice, which can be used for that preserve.
  3. Press the remainder, with the pulp of the fruit, closely through a hair sieve reversed.
  4. Boil it briskly, keeping it stirred the whole time, until it forms a dry paste.
  5. For each pound (when first weighed) add seven ounces of pounded sugar.
  6. Boil the whole from twenty-five to thirty minutes longer, taking care that it shall not burn.
Confectioner's Method
  1. Add the pulp, after it is boiled dry, to an equal weight of sugar at the candy height.
Original Text
CURRANT PASTE. Stalk and heat some red currants as for jelly, pour off three parts of the juice, which can be used for that preserve, and press the remainder, with the pulp of the fruit, closely through a hair sieve reversed; boil it briskly, keeping it stirred the whole time, until it forms a dry paste; then for each pound (when first weighed) add seven ounces of pounded sugar, and boil the whole from twenty-five to thirty minutes longer, taking care that it shall not burn. This paste is remarkably pleasant and refreshing in cases of fever, and acceptable often for winter-desserts. 511Red currants boiled from 5 to 7 minutes, pressed with one-fourth of their juice through a sieve, boiled from 1-1/2 to 2 hour. To each pound 7 oz. pounded sugar: 25 to 30 minutes. Obs.—Confectioners add the pulp, after it is boiled dry, to an equal weight of sugar at the candy height: by making trial of the two methods, the reader can decide on the better one.
Notes
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