Currants or Barberries, to dry in bunches

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 (6)
Instructions (8)
  1. When the currants, or barberries, (which should be maiden barberries) are stoned and tied up in bunches, take to one pound of them a pound and a half of sugar.
  2. To each pound of sugar put half a pint of water; boil the syrup well, and put the fruit into it.
  3. Set it on the fire; let it just boil, and then take it off.
  4. Cover it close with white paper; let it stand till next day.
  5. Make it scalding hot, and let it stand two or three days, covered close with paper.
  6. Lay it in earthen plates; sprinkle over it fine sugar, put it on a stove to dry.
  7. Lay it on sieves till one side is dry; then turn and sift sugar on it.
  8. When dry enough lay it between papers.
Original Text
Currants or Barberries, to dry in bunches. When the currants, or barberries, (which should be maiden barberries) are stoned and tied up in bunches, take to one pound of them a pound and a half of sugar. To each pound of sugar put half a pint of water; boil the syrup well, and put the fruit into it. Set it on the fire; let it just boil, and then take it off. Cover it close with white paper; let it stand till next day; then make it scalding hot, and let it stand two or three days, covered close with paper. Lay it in earthen plates; sprinkle over it fine sugar, put it on a stove to dry; lay it on sieves till one side is dry; then turn and sift sugar on it. When dry enough lay it between papers.
Notes
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