French Currant Jelly
From Vegetarian diet and dishes (1917).
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A historical recipe
Vegetarian diet and dishes, by Lyman, Benjamin Smith, 1835- [from old catalog] (1917).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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
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- Crush some red currants, press them in a damp cloth until the j uice is completely driven out ;
- weigh the juice;
- put it into a copper, or brass, kettle over the fire, with half a pound of sugar for every pound of juice;
- skim (put the skimmings aside, they are very good to eat), and boil about 25 or 30 minutes ;
- if a little of the preparation put on a plate stiffens, the cooking is sufficient;
- put into jars, and cover as already described.
- Less economically, but with more of the flavor of the fruit, put in three quarters of a pound of sugar for each pound of juice and cook half as long.
- If white currants be mixed with the red, do not put in more than one third of the white;
- they give the jelly a pretty rose color, but a larger quantity would make the jelly look cloudy.
- (Fr.)
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Kettle