Currant Lozenges
From With a saucepan over the sea, 1902
Serves 20
Put away or serve for dessert or entertainments.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 73. The excerpt below is the record exactly as published.
CURRANT LOZENGES. (England.) Cook 3 quarts of ripe currants with a little water, bruising until soft. Press out all the juice, add J^ pound of sugar to each pint, simmer j^ hour, add j4 ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.