To make Currant Jelly
From The prudent housewife, or Compleat English cook (1800).
A historical recipe
The prudent housewife, or Compleat English cook, by Mrs Fisher and Hailstone, Edward, 1818-1890, former owner (1800).
United Kingdom
Known as a British 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.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Strip the currants from the stalks, put them in a stone jar, stop it close, set it in a kettle of boiling water half way up the jar, let it boil half an hour, take it out and strain the juice through a coarse hair sieve ;
- to a pint of juice put a pound of sugar, set it over a fine quick clear fire in your prest rving pan or bell-metal skillet ;
- keep stirring it all the time till the sugar is melted, then skim the scum off as fast as it rises.
- When your jelly is very clear and fine, pour it into gallipots ;
- when cold, cut while paper just the bigness of the top of the pot, dip it in brandy, and lay on the jelly ;
- then cover the top close with while paper, and prick it full of holes, '^et it in a dry place.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Wooden spoon
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Slotted spoon
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Sieve
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Kettle