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Currant Juice

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Currant Juice

Ingredients

Directions

  1. Mash currants on a sieve.

  2. Strain the mashed currants through a flannel bag.

  3. Pour the juice into bottles.

  4. For fermentation, place the juice in a cool cellar for two days.

  5. After two days, remove the crust formed by fermentation.

  6. Strain the juice again through a flannel bag and bottle it.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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