Ingredients
- a pound of red currants
- a pound of sugar
Directions
1
Take a pound of red currants ; take away the stalks and put them on the fire with a glass of water. Let them simmer till soft; pass them through a tamis to squeeze out the juice, and press them hard, so that only the skins and stones remain in the tammy. Put the juice on the fire and reduce it to a marmalade ; boil into a strong syrup a pound of sugar, add a glass of water,
2
116 CONSERVES.
3
skim it clear^ boil to the plume^ take it off the fire and put in your marmalade; stir them to* gether till well mixed; put them into a paper mould like the violets.
4
Black currants can be prepared in the same manner as the red.
By Frances Crawford ·
Recipe sourced from
internet_archive