Red Currants, to preserve

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For the jelly

Mash the currants and strain them through a thin strainer; to a pint of juice take a pound and a half of sugar and six spoonfuls of water. ↝ Currants, red and white, raw [Fruits and Fruit Juices]
Mash the currants and strain them through a thin strainer; to a pint of juice take a pound and a half of sugar and six spoonfuls of water. ↝ Sugar, NFS [Sugars and honey]
Mash the currants and strain them through a thin strainer; to a pint of juice take a pound and a half of sugar and six spoonfuls of water. ↝ Water, tap [Tap water]
Put in half a pound of stoned currants; ↝ Currants, european black, raw [Fruits and Fruit Juices]

Another way

Take red and white currants; squeeze and drain them. ↝ Currants, red and white, raw [Fruits and Fruit Juices]
Take red and white currants; squeeze and drain them. ↝ Currants, red and white, raw [Fruits and Fruit Juices]
Boil two pints of juice with three pounds of fine sugar: ↝ Currants, dried [Dried fruits]
Boil two pints of juice with three pounds of fine sugar: ↝ Sugar, NFS [Sugars and honey]
then put in a pound of stoned currants; ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (12)

Mash the currants and strain them through a thin strainer.
To a pint of juice take a pound and a half of sugar and six spoonfuls of water.
Boil it up and skim it well.
Put in half a pound of stoned currants.
Boil them as fast as you can, till the currants are clear and jelly well.
Then put them into pots or glasses, and, when cold, paper them as other sweetmeats.
Stir all small fruits as they cool, to mix them with the jelly.

Another way

Take red and white currants; squeeze and drain them.
Boil two pints of juice with three pounds of fine sugar.
Skim it.
Then put in a pound of stoned currants.
Let them boil fast till they jelly, and put them into bottles.

Original Text

Red Currants, to preserve.

Mash the currants and strain them through a thin strainer; to a pint of juice take a pound and a half of sugar and six spoonfuls of water. Boil it up and skim it well. Put in half[267] a pound of stoned currants; boil them as fast as you can, till the currants are clear and jelly well; then put them into pots or glasses, and, when cold, paper them as other sweetmeats. Stir all small fruits as they cool, to mix them with the jelly.

Another way.

Take red and white currants; squeeze and drain them. Boil two pints of juice with three pounds of fine sugar: skim it; then put in a pound of stoned currants; let them boil fast till they jelly, and put them into bottles.

Notes

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