of juice nljtaiuL'J, after prrs.sing and straining,
from wcU-iiponed fruit, allow one poiind of
loaf sugar✪ Black Currant Jelly. AVhen the juice has come to the
boil, skim well and add the sugar; stir the
jelly steadily till all the sugar has disappeared,
and boil, not simmer, for thi-ee-quarters of an
hour. If not thick enough, which may be
ascertained by dropping some on a cold plate,
boil a little longer. When cold put into jDots
for use, and fasten do-mi with paper made to
adhere to the pots Avith white of c^g. Pro-
bable cost, from 8d. to lOd. per half pound
I)ot.
Black Currant Lozenges.— Mix two
ounces of brown sugar with half a pint of black
currant juice. Put the liquid into an enamelled
saucepan, add a table-spoonful of dissolved
isinglass✪ Black Currant Lozenges, and let it simmer gently for three-
quarters of an hour. Pour it over small plates
in layers about the eighth of an inch in thick-
ness, and let these plates be kept in a screen,
a cool oven, or any warm place until the mix-
ture is dry and hard, then take it off, keej)
it in a tin box with a sheet of paper between
each layer, and stamp it into shapes as required.
These lozenges are very palatable and excellent
for coughs, colds, and sore thi-oats. Probable
cost, 4d. per ounce.
Black Currant Pudding.— Butter a
basin and line it with pudding paste. To a
pint and a half of fruit mix six ounces of
sugar. The currants should be dry or they will
make too much juice. Mix the sugar well up
with the fruit before it is put iato the basm ;
boil one hour and a half. Or a pudding may
be baked in this way : — Stew for about
quarter of an hour, in as much milk as will
cover it, a tea-cupful of rice made sweet with
two ounces of sugar. Take care it does not
burn, and when done and nearly cool, stir in an
ounce of butter and three well-beaten eggs
with three table-spoonfuls of cream✪ Black Currant Pudding. Lay some
currants in a pie-dish, add sugar (they require
a good deal), and tlrrow the mixture over
them. Bake at once for half an hour ; one
hour to cook the friiit will be sufiicient. May
be used hot or cold. Probable cost, Is. 3d.
Sufficient for five or six persons.
k Currant Preserve. — Dry
hly, cut oft' the heads and stalks and
puL Liic black currants into a preser\Tng-pan
with some red cuixant juice, half a pint to a
pound of the black currants, and a pound and
a half of good sifted loaf sugar. Make it boil
up, remove the scum, carefully scraping off the
fruit from the sides of the pan. Shake it but
do not mash the currants. Allow it to boil
from ten to fifteen minutes. Put into jars,
and when cool cover closely. It is fit for tarts
or excellent with cream. Probable cost, Cd. to
8d. per haK pound pot.
Black Currant Tart. — Put a pint and
a half of black currants and three ounces of
brown sugar✪ Black Currant Tart into a tart-dish, lay a deep saucer
in the bottom to hold the juice, or it will run
over and spoil the appearance of the tart ; put
a neat edging of paste round the dish, and also
cover it over the top. Ornament according to
taste, and bake in a brisk oven. Wlien sent to
table, powdered white sugar should be sprinkled
thickly over the top. Time, thi-ee-quarters of
an hour to bake. Probable cost, Is. Sufficient
for five or six persons.
Page 246 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
of juice obtained, after pressing and straining, from well-ripened fruit, allow one poiind of loaf sugar. AVhen the juice has come to the boil, skim well and add the sugar; stir the jelly steadily till all the sugar has disappeared, and boil, not simmer, for three-quarters of an hour. If not thick enough, which may be ascertained by dropping some on a cold plate, boil a little longer. When cold put into jDots for use, and fasten down with paper made to adhere to the pots with white of egg. Probable cost, from 8d. to lOd. per half pound I)ot. Black Currant Lozenges.— Mix two
ounces of brown sugar with half a pint of black currant juice. Put the liquid into an enamelled saucepan, add a table-spoonful of dissolved isinglass, and let it simmer gently for threequarters of an hour. Pour it over small plates in layers about the eighth of an inch in thickness, and let these plates be kept in a screen, a cool oven, or any warm place until the mixture is dry and hard, then take it off, keej) it in a tin box with a sheet of paper between each layer, and stamp it into shapes as required. These lozenges are very palatable and excellent for coughs, colds, and sore throats. Probable cost, 4d. per ounce.
Black Currant Pudding.— Butter a
basin and line it with pudding paste. To a pint and a half of fruit mix six ounces of sugar. The currants should be dry or they will make too much juice. Mix the sugar well up with the fruit before it is put into the basin ; boil one hour and a half. Or a pudding may be baked in this way : — Stew for about quarter of an hour, in as much milk as will cover it, a tea-cupful of rice made sweet with two ounces of sugar. Take care it does not burn, and when done and nearly cool, stir in an ounce of butter and three well-beaten eggs with three table-spoonfuls of cream. Lay some currants in a pie-dish, add sugar (they require a good deal), and throw the mixture over them. Bake at once for half an hour ; one hour to cook the fruit will be sufficient. May be used hot or cold. Probable cost, Is. 3d. Sufficient for five or six persons.
Black Currant Preserve. — Dry
fully, cut off the heads and stalks and put the black currants into a preserving-pan with some red currant juice, half a pint to a pound of the black currants, and a pound and a half of good sifted loaf sugar. Make it boil up, remove the scum, carefully scraping off the fruit from the sides of the pan. Shake it but do not mash the currants. Allow it to boil from ten to fifteen minutes. Put into jars, and when cool cover closely. It is fit for tarts or excellent with cream. Probable cost, Cd. to 8d. per haK pound pot.
Black Currant Tart. — Put a pint and a half of black currants and three ounces of brown sugar into a tart-dish, lay a deep saucer in the bottom to hold the juice, or it will run over and spoil the appearance of the tart ; put a neat edging of paste round the dish, and also cover it over the top. Ornament according to taste, and bake in a brisk oven. Wlien sent to table, powdered white sugar should be sprinkled thickly over the top. Time, three-quarters of an hour to bake. Probable cost, Is. Sufficient for five or six persons.
Records on this page
Black Currant JellyBlack Currant LozengesBlack Currant PuddingBlack Currant Tart