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Sauce

Sauce Groseille

A simple sauce made by dissolving currant jelly in water and thickening with isinglass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sauce Groseille

Ingredients

Directions

  1. Dissolve the currant jelly in the water.

  2. Heat the mixture over low heat.

  3. Add isinglass if necessary to thicken.

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.

Explore the science

What each ingredient does

Currant jelly
Provides the sweetness, fruit flavour and body that form the sauce.
Isinglass
Gelatin-like setting agent that thickens the sauce if it stays too thin.

“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.

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