Currant Syrup
From The Book of the household (1862).
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Credit
From The Book of the household (1862), printed page 26, digitised by the Internet Archive: https://archive.org/details/b21471848_0001
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.
Ingredients 3 ingredients
- 6 lbs. of red
- 2 lbs. of white currants
- 4 lbs. of sugar
Method
- Put 5 lbs.
- or 6 lbs.
- of red and 2 lbs.
- of white currants, with 2 pottles of raspberries, into a sieve ;
- crush them, press the juice through it into a pan, and place it in a cellar to ferment.
- In a week's time pass the juice through a straining bag, and, having clai-ified it and boiled to souffle 4 lbs.
- of sugar, put the juice to it, and boil them together once ;
- skim, and take it from the fire.
- It is necessary that the currant juice should ferment, to prevent its becoming a jelly in the bottles.
Plating
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