CURRANT Paste

The Experienced English Housekeeper · Elizabeth Raffald · 1784

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

Ingredients (3)

your currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a little juice ↝ Acerola juice, raw [Fruits and Fruit Juices]
a pound and a half of double refined sugar sifted

Instructions (7)

Strip your currants, put a little juice to them to keep them from burning.
Boil them well and rub them through a hair sieve.
Boil it a quarter of an hour.
To a pint of juice put a pound and a half of double refined sugar sifted.
Shake in your sugar.
When it is melted pour it on plates.
Dry it as the other pastes, and turn it into what form you please.

Original Text

To make CURRANT Paste either red or white.
STRIP your currants, put a little juice to them to keep them from burning, boil them well and rub them through a hair sieve, then boil it a quarter of an hour; to a pint of juice put a pound and a half of double refined sugar sifted, shake in your sugar, when it is melted pour it on plates, dry it as the other pastes, and turn it into what form you please.

Notes

—