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Currant Sauce

From The housewife's referee (1898).

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A historical recipe

The housewife's referee, by Mrs. (Harriet Anne) De Salis (1898).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

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

Ingredients 3 ingredients

  1. one ounce of currants
  2. a pint of water
  3. a glass of port wine

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. Clean one ounce of currants, boil them in half a pint of water for a few minutes, pour the whole over a teacupf ul of breadcrumbs ;
  2. let it soak, and then add a piece of butter rolled in flour, four or six cloves and a glass of port wine ;
  3. beat it a little, and stir it over the fire until it is quite smooth.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From The housewife's referee (1898), printed page 189, digitised by the Internet Archive: https://archive.org/details/b20399947

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.