Currant Juice
From The art of German cooking and baking, 1922
Serves 1
Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 168. The excerpt below is the record exactly as published.
CURRANT JUICE. 1 pt. of juice %, lb. of sugar Oil , % cup of water Preparation: Qean the currants, press through the fruit press and let stand for a few hours to clarify. Then carefully pour off the settlings, boil sugar and water 5 minutes, skim and put in the juice. Boil 10 minutes, skim and when cold, fill into bottles. Into each bottle pour 1 teaspoonful of fine oil ; cork well, seal the bottles and keep them in the cellar, Before using, dip off the oil with cotton batting. - No. 64— BLACKBERRY JUICE. 1 pt. of juice % lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.