Currant Syrup
From Breakfast, dinner and supper, or, What to eat and how to prepare it (1897).
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From Breakfast, dinner and supper, or, What to eat and how to prepare it (1897), printed page 537, digitised by the Internet Archive: https://archive.org/details/breakfastdinners00cook_0
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
- 3 pounds of red
- 3 pounds of white currants
- 1 pound of cherries
Method
- Take 3 pounds of red and 3 pounds of white currants;
- 1 pound of cherries or 1 pound of raspberries would be an improvement, but they can be dispensed with;
- bruise the fruit slightly and put it into an earthen jar;
- cover this closely, put it into a saucepan of cold water and let the fruit simmer gently until the juice flows freely;
- strain and leave until the next day in a cool place.
- Pour off* the juice, weigh, and add an equal weight of sugar.
- Let simmer, and stir frequently, but do not let it boil.
- Skim carefully, and then put in an earthen jar to cool.
- In I2 hours it maybe put into a small-sized dry bottle, corked and sealed, and stored in a cool but dry place.
- When mixed with cold water it makes a refreshing summer drink, and is especially suited to invalids.
Plating
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