Currant Paste.— Put any quantity of
ripe currants, either red or v/hite, or a part of
each mixed, into a hair sieve; press out their
juice into a preserving-pan, put it on the fire,
and aUow three-quarters of a pound of pounded
sugar✪ Currant Paste to every pound of pulp. Keep the juice
constantly stirred until it is reduced to jelly.
Let it boil a minute or two, then put it into a
dish and serve it when cold with a little thick
cream.j Time, boil it until it is thick, and
jellies. Probable cost of currants, 4d per quart.
Currant Pudding, Black, Red or
"Wtlite. — Cut a piece of bread about half an
inch thick, the size and shape of half a crown.
Place it at the bottom of a round basin, and
put some fingers of bread, either crust or crumb,
in an upright position round it, leaving a dis-
tance of an inch between each finger. Boil a
pint and a half of currants stripped from their
stalks, with a quarter of a pound of sugar✪ Currant Pudding, Black, Red or White. When
the juice flows freeh', put it and the fruit
gently into the mould, a spoonful at a time, and
the more solid part first, so as to keep the bread
in its position. Cover the top thickly with little
sippets of bread, place a plate over the top, and
over that a weight to squeeze in the juice, and
leave the pudding till cold. Turn it out before
serving, and send a little custaid or cream to
table with it. (Stale bread may be used for this
pudding. Time, half an hour. Probable cost,
6d., exclusive of the custard. Sufiicient for five
or six persons.
Currant Pudding, Boiled, Black,
Red, or White. — Line a plain round mould
which has been well buttered with a good suet
crust {see Crust, Suet for Puddings). Put in
tlie currants, stripped of their stalks, and allow
a quaiter of a povmd of moist sugar for a quart
of cuirants✪ Currant Pudding, Boiled, Black, Red, or White. Place a cover on the top, make
the edges very secure, so that the juice cannot
escape, and tie the pudding in a floured cloth.
Put it into lioiliii// water. A few raspberries or
strawbeixies are an agreeable addition. Time,
two hom-s and a half to boil. Probable cost
of currants, about 4d. per quart. Sufiicient
for five or six persons.
Currant Salad.— Pick equal weights of
white and red currants, strawberries, and
cheiTies, and place them in alternate layers on
a high dish. Strew a little white sugar on
each layer, and pour over the whole some thick
cream✪ Currant Salad, or place little lumps of Devonshire
cream at short distances from each other upon
the fruit. Time, a quarter of an hour to pre-
pare. Probable cost, 8d. per pound. Sufiicient,
a half pound of each fruit for a good dish.
Currant Sauce for Sucking Pig.—
Wash and pick one ounce of cmrauts. Boil
them in half a pint of water for a few minutes,
and pour them over a cupful of finely-grated
bread-crumbs. Let them soak for a wliilc.
Beat them well with a fork, and stii- them into
a cupful of good melted butter. Add two table-
spoonfuls of the brown gravy made for the pig,
a glass of port, and a pinch of salt✪ Currant Sauce for Sucking Pig. Stir the sauce
over the fire imtil it is quite smooth. Sometimes
currants are simply washed and dried, and sent
in on a dish with the pig. Time, half an hour.
Pi'obable cost, 6d. per pint, exclusive of the
wine. Sufficient for a small pig.
Currant Sauce for Venison.— The
curiant sauce which used to be served with
venison is the same as that given in the la^it
recipe as intended for sucking pig.
Page 445 · 5 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
Currant Paste.— Put any quantity of ripe currants, either red or white, or a part of each mixed, into a hair sieve; press out their juice into a preserving-pan, put it on the fire, and allow three-quarters of a pound of pounded sugar to every pound of pulp. Keep the juice constantly stirred until it is reduced to jelly. Let it boil a minute or two, then put it into a dish and serve it when cold with a little thick cream. Time, boil it until it is thick, and jellies. Probable cost of currants, 4d per quart.
Currant Pudding, Black, Red or White. — Cut a piece of bread about half an inch thick, the size and shape of half a crown. Place it at the bottom of a round basin, and put some fingers of bread, either crust or crumb, in an upright position round it, leaving a distance of an inch between each finger. Boil a pint and a half of currants stripped from their stalks, with a quarter of a pound of sugar. When the juice flows freely, put it and the fruit gently into the mould, a spoonful at a time, and the more solid part first, so as to keep the bread in its position. Cover the top thickly with little sippets of bread, place a plate over the top, and
over that a weight to squeeze in the juice, and leave the pudding till cold. Turn it out before serving, and send a little custard or cream to table with it. (Stale bread may be used for this pudding. Time, half an hour. Probable cost, 6d., exclusive of the custard. Sufiicient for five or six persons.
Currant Pudding, Boiled, Black,
Red, or White. — Line a plain round mould which has been well buttered with a good suet crust {see Crust, Suet for Puddings). Put in tlie currants, stripped of their stalks, and allow a quaiter of a povmd of moist sugar for a quart of cuirants. Place a cover on the top, make the edges very secure, so that the juice cannot escape, and tie the pudding in a floured cloth. Put it into boiling water. A few raspberries or strawberries are an agreeable addition. Time, two hom-s and a half to boil. Probable cost of currants, about 4d. per quart. Sufiicient for five or six persons.
Currant Salad.— Pick equal weights of white and red currants, strawberries, and cherries, and place them in alternate layers on a high dish. Strew a little white sugar on each layer, and pour over the whole some thick cream, or place little lumps of Devonshire cream at short distances from each other upon the fruit. Time, a quarter of an hour to prepare. Probable cost, 8d. per pound. Sufiicient, a half pound of each fruit for a good dish.
Currant Sauce for Sucking Pig.—
Wash and pick one ounce of currants. Boil them in half a pint of water for a few minutes, and pour them over a cupful of finely-grated bread-crumbs. Let them soak for a while. Beat them well with a fork, and stii- them into a cupful of good melted butter. Add two tablespoonfuls of the brown gravy made for the pig, a glass of port, and a pinch of salt. Stir the sauce over the fire until it is quite smooth. Sometimes currants are simply washed and dried, and sent in on a dish with the pig. Time, half an hour. Pi'obable cost, 6d. per pint, exclusive of the wine. Sufficient for a small pig.
Currant Sauce for Venison.— The
curiant sauce which used to be served with venison is the same as that given in the last recipe as intended for sucking pig.
Records on this page
Currant PasteCurrant Pudding, Black, Red or WhiteCurrant Pudding, Boiled, Black, Red, or WhiteCurrant SaladCurrant Sauce for Sucking Pig