Currant Bar-le-Duc
From Around-the-world cook book, 1913
Serves 7
When the syrup is thick, skim well, and strain through a hot cloth, over the fruit. Put it in jelly glasses, and when cold, cover with hot paraffin, and paste paper over all. Keep in a dark place.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 66. The excerpt below is the record exactly as published.
CURRANT BAR-LE-DUC Large currants, or gooseberries, 1 pound, Currant, or gooseberry juice, 1 pint, Sugar, 3 pounds
Cook this with the app: pantry check, scaling, and the assistant.