Currant Paste

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 13 days ago
Not a recipe: No

Ingredients (4)

red and white currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
as much of the strained currants as will make the juice thick enough of seeds ↝ Currants, european black, raw [Fruits and Fruit Juices]
some gooseberries boiled in water ↝ Gooseberries, raw [Fruits and Fruit Juices]
a pound of sugar to every pint ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Mash red and white currants; strain them through a linen bag;
Break in as much of the strained currants as will make the juice thick enough of seeds;
Add some gooseberries boiled in water.
Boil the whole till it jellies; let it stand to cool;
Put a pound of sugar to every pint, and scald it.

Original Text

Currant Paste.

Mash red and white currants; strain them through a linen bag; break in as much of the strained currants as will make the juice thick enough of seeds; add some gooseberries boiled in water. Boil the whole till it jellies; let it stand to cool; then put a pound of sugar to every pint, and scald it.

Notes

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