CURRANT CLEAR CAKE

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

currants, to four quarts of currants put one quart of water ↝ Currants, european black, raw [Fruits and Fruit Juices]
one quart of water ↝ Water, tap [Tap water]
a pint of jelly ↝ Jellies [Sweets]
a pound and a half of double refined sugar, pounded, and sifted through a hair sieve

Instructions (4)

Strip and wash your currants.
To four quarts of currants put one quart of water, boil them very well, then run it through a jelly bag.
To a pint of jelly put a pound and a half of double refined sugar, pounded, and sifted through a hair sieve.
Set your jelly on the fire, when it has just boiled up shake in the sugar, stir it well, then set it on the fire again, make it scalding hot.

Original Text

To make CURRANT CLEAR CAKE.
STRIP and wash your currants, to four quarts of currants put one quart of water, boil them very well, then run it through a jelly bag, to a pint of jelly put a pound and a half of double refined sugar, pounded, and sifted through a hair sieve, set your jelly on the fire, when it has just boiled up shake in the sugar, stir it well, then set it on the fire again, make it scalding hot

Notes

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