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Raspberries and Currants

A historical recipe from Canned Fruit, Preserves, and Jellies, by Maria Parloa (1917).

A historical recipe

Canned Fruit, Preserves, and Jellies: Household Methods of Preparation, by Maria Parloa (1917). Project Gutenberg eBook #30441.

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 Canned Fruit, Preserves, and Jellies, by Maria Parloa (1917). Digitised by Project Gutenberg, eBook #30441 (https://www.gutenberg.org/ebooks/30441). 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. 10 quarts of raspberries.
  2. 3 quarts of currants.
  3. 2½ quarts of sugar.
  4. Heat, crush, and press the juice from the currants and proceed as directed for raspberries.