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Currant-juice

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Currant-juice

Ingredients

Directions

  1. Place currants in a preserving pan over medium heat to extract the juice.

  2. Strain the juice through a jelly bag.

  3. Pour the juice into perfectly dry quart bottles.

  4. Cork and seal the bottles with bladders.

  5. Simmer the sealed bottles for 30 minutes.

  6. Use the juice to make jelly or currant-water.

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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