Red-currant Jelly, Prepared Cold
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- one lb. of icing-sugar per quart
Contains
Eggs
Read from the ingredients, not verified. Check labels.
Method
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- Prepare the juice as directed under No.
- 2965.
- Add to it one lb.
- of icing-sugar per quart, and keep the whole in the cool for two or three hours, taking care to stir it frequently with a silver spoon in order to dissolve the sugar.
- Fill the pots and keep them uncovered for two or three days.
- This done, cover them in the usual way, and set them in the sun for two or three hours per day for two days.
- This jelly is as fragile as it is delicate, and should be kept in the dry.
Plating
Cookware for this recipe
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Wooden spoon