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Currant and Raspberry

From A new system of domestic cookery (1807).

Source and licence

From A new system of domestic cookery (1807), printed page 180, digitised by the Internet Archive: https://archive.org/details/101239161.nlm.nih.gov

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Make as a pie ;
  2. or for a tart ;
  3. line the dish, put sugar and fruit, lay bars across, and bake.
  4. Jfi file/iie.
  5. Pare and core the fruit, having wiped the outside;
  6. which, with the cores, boil with a little water till it tastes well.
  7. Strain, and put a little sugar, and a bit of bruised cinnamon, and simmer again.
  8. In the mean time place the apples in a dish, a paste being put round the edge ;
  9. when one layer is in, sprinkle half the sugar, and shred lemonpeel, and squeeze some juice, or a glass of cyder ;
  10. if the apples have lost their spirit, put in the rest of the apples, sugar, and the liquor that you have boiled.
  11. Cover with paste.
  12. You may add some butter when cut, if eaten hot : or put quince marmalade, orange paste, or cloves to flavour.
  13. Puffs of any sort of Fruit May be made, but it should be prepared first with sugar.
  14. Apples will do, as before directed ;
  15. or, as follows, eat best : the crust must be thick, if used raw.
  16. Pare and slice apple ;
  17. sprinkle sugar, and some chopped lemon : or stew in a small stonejar.
  18. When cold, make it into puffs of thin crust A Tansey.
  19. Beat seven eggs, yelks and whites separately : add a pint of cream, near the same of spinachjuice, and a little tanseyjuice gained by pounding in a stonemortar ;
  20. a quarter of a pound of Naples biscuit, sugar to taste, a glass of white wine, and some nutmeg.
  21. Set all in a saucepan, just to thicken, over the fire ;
  22. then put into a dish, lined with paste to turn out, and bake it.