To Preserve Red Currants

(Mrs. Mary Eales's Receipts)

Mash the Currants, and strain them thro' a thin Strainer; take a

Pint of Juice, a Pound and half of Sugar, and six Spoonfuls of

Water; let it boil up, and scum it very well; then put in half a

Pound of ston'd Currants; boil them as fast as you can, 'till the

Currants are clear and jelly very well; put them in Pots or Glasses,

and, when they are cold, paper them as other Sweet-meats. Stir all

small Fruit as they cool, to mix it with the Jelly.

Report
Privacy

SHARE

BOOKMARK

Vote

Viewed 590 times.

Most Viewed Recipes from Mrs. Mary Eales's Receipts

To Preserve Black Pear-plums Or Damascenes
To Make Jam Of Rasberries
To Make Cherry-jam
To Preserve White Pear-plums
To Make Caramel
To Make All Sorts Of Sugar-paste
To Make Apple-jelly For All Sorts Of Sweet-meats
To Make Lemmon-jelly
To Make Blamange
To Make Honeycomb-cakes Of Orange-flower-violet Of Cowslips
To Make Almond-butter
To Make Orange Or Lemmon-puffs
To Make Almond-paste
To Preserve Red Currants
To Make Almond-paste Either Bitter Or Sweet: The Bitter Are Ratafea

Least Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Spunge-biscuit
To Make Rasberry-drops
To Make Sego-cream
To Make Cherry-paste
To Preserve Citrons
To Preserve Grapes
To Ice Cream
To Make Orange-paste
To Make Goosberry Clear-cakes
To Make Lemmon-wafers
To Make Ratafea-cream
To Make Red Plum Clear-cakes
To Make Clouted-cream
To Make Orange-drops
To Preserve Or Dry Nutmeg-peaches