Currants Glacees Au Caramel
From The royal cookery book (le livre de cuisine) (1868).
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Source
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Credit
From The royal cookery book (le livre de cuisine) (1868), printed page 246, digitised by the Internet Archive: https://archive.org/details/b21505093
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 2 ingredients
- 20 bunches of red
- 20 bunches of white currants
Method
- Take 20 bunches of red and 20 bunches of white currants, perfectly dry;
- dip each bunch in boiled sugar;
- let them dry;
- and, when cold, dish them up in a compote dish.
Plating
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