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Currant Jelly Sauce

A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).

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A historical recipe

Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.

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

Ingredients 1 ingredient

  1. ½ glass currant jelly

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. ½ glass currant jelly, 1 c hot brown sauce.
  2. Melt jelly over slow fire;
  3. add sauce;
  4. stir well and simmer 1 min.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source Public domain in the USA
Credit

From Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.