Ingredients
- one pound sugar
- one gill of brandy to each quart of juice
Directions
1
The currants should be very ripe ; squeeze them ; to each quart one pound sugar; put the currants into a kettle, boil ten minutes, skimming well ; when cold, allow one gill of brandy to each quart of juice. Bottle and set away, sealing the corks. It improves by keeping. — Mrs. Henry Buchner.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive