Currants to Wash
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Wash
Place the dried currants in a large pan filled with cold or tepid water.
Gently rub the currants with your hands to loosen any sand.
Pour off the water, leaving the sand behind.
Fill two pans with clean, cold water.
Put a small quantity of currants in a wire sieve and shake it in the water.
After rinsing, place the currants in an iron baking pan.
Dry
Set the pan in a moderate oven at 350°F (175°C) to dry, stirring occasionally.
Remove from the oven when the water has evaporated but before they become hard.
Sort
Pick through the currants to remove any small stones.
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.
Explore the science
What each ingredient does
- Dried currants
- The main fruit, providing sweetness and a chewy texture once dried.
The step that matters
Drying in the oven. Remove the currants once the surface water has evaporated but before they harden. Leftover moisture can keep them damp, while overdrying makes them tough and brittle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.