Cassis

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

3lb. of fine ripe black currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
four and a half quarts of good gin ↝ Gin [Liquor and cocktails]
1/2lb. of raspberries ↝ Raspberries, raw [Fruits and Fruit Juices]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bit of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
sugar or crushed sugar candy to taste ↝ Sugar, NFS [Sugars and honey]

Instructions (2)

Pick over and crush 3lb. of fine ripe black currants and put them in a jar with four and a half quarts of good gin, 1/2lb. of raspberries, two cloves, a bit of cinnamon, and sugar or crushed sugar candy to taste.
Let it stand for six weeks, then strain, bottle, and keep for at least three months.

Original Text

Cassis.—Pick over and crush 3lb. of fine ripe black currants and put them in a jar with four and a half quarts of good gin, ½lb. of raspberries, two cloves, a bit of cinnamon, and sugar or crushed sugar candy to taste. Let it stand for six weeks, then strain, bottle, and keep for at least three months.

Notes

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