Currant Water

A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).

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A historical recipe

The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 6 ingredients

One pound of ripe red currants
a pound of lump sugar
a pound of granulated sugar
six cupfuls of water
one and a half cupfuls of boiling water
one and a half pints more water

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

One pound of ripe red currants, half a pound of lump sugar, half a pound of granulated sugar, and six cupfuls of water.
Stalk and pick over the currants, then mash them with a wooden spoon, adding as you do so one cupful of water.
Now put the fruit into a preserving-pan with the granulated sugar.
Stir it over the fire until it begins to simmer, then rub it through a sieve.
Put the lump sugar into a saucepan with one and a half cupfuls of boiling water;
let the sugar dissolve slowly, then boil it to a syrup;
pour this onto the fruit juice, adding one and a half pints more water.
Serve cold.
Mrs.
Max Freid

Plating

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Cookware for this recipe

Saucepan
Wooden spoon
Sieve