To make Currant Jelly
A historical recipe from The Housekeeper's Valuable Present, by Abbot, Robert, cook.
A historical recipe
The Housekeeper's Valuable Present; Or, Lady's Closet Companion Being a New and Complete Art of Preparing Confects, According to Modern Practice, by Abbot, Robert, cook. Project Gutenberg eBook #58663.
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 The Housekeeper's Valuable Present, by Abbot, Robert, cook. Digitised by Project Gutenberg, eBook #58663 (https://www.gutenberg.org/ebooks/58663). 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
- YOUR currants being mashed on the fire, put them on a sieve all night to drain;
- then strain the liquor through a flannel bag: to a pint of liquor, allow three quarters of sugar;
- boil the sugar to the degree called crackled, then put in the liquor, and boil all till it jellies, which you may know by its hanging in flakes from the skimmer: be careful to skim it well.
- N.B.
- If your jelly is for glasses, use half white currants and half red, and it will not look of too dark a colour.
- Apple jelly, rasberry jelly, or jelly from any other fruit, may be made in a similar manner.