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Currant Syrup

A historical recipe from The Housekeeper's Valuable Present, by Abbot, Robert, cook.

A historical recipe

The Housekeeper's Valuable Present; Or, Lady's Closet Companion Being a New and Complete Art of Preparing Confects, According to Modern Practice, by Abbot, Robert, cook. Project Gutenberg eBook #58663.

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

Source and licence

From The Housekeeper's Valuable Present, by Abbot, Robert, cook. Digitised by Project Gutenberg, eBook #58663 (https://www.gutenberg.org/ebooks/58663). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. MASH your currants, and let them be all night over a sieve to drain;
  2. strain the liquor through a flannel bag;
  3. to a pint of liquor, put a pound and a half of sugar: boil the sugar to the degree called blown, then put the liquor in, and boil all till the scum is entirely off, and put it into bottles.
  4. Damascene syrup is made in the same manner.