Currant Sauce (Red & White)
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
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A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
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
- 1/2 pint of both white
- 1 gill of water
- a teaspoonful of cornflour
Method
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- 1/2 pint of both white and red currants, 2 ozs.
- of sugar, 1 gill of water, 1/2 a teaspoonful of cornflour.
- Cook the ingredients for 10 minutes, rub the fruit through a sieve, re-heat it, and thicken the sauce with the cornflour.
- Serve hot or cold.
Plating
Cookware for this recipe
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Sieve