Currant Lozenges, Black

Ingredients

• Put three quarts of ripe black currants
• a quarter of a pound of brown sugar
• half an ounce of dissolved isinglass

Method

1. 1

   Simmer black currants until juice flows, squeeze through a sieve.

2. 2

   Return juice to pan, add brown sugar, boil for three-quarters of an hour, then add dissolved isinglass before removing from heat.

3. 3

   Pour thinly over plates and dry for three days.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 444. The excerpt below is the record exactly as published.

Currant Lozenges, Black.— Put three quarts of ripe black currants, perfectly free from dust, into a preserving-pan, and let them simmer gently until the juice flows freely, assisting its tiow by bruising the fruit with a wooden spoon. Squeeze tlie friut through a sieve, and piess it to obtain as much juice as possible. Keturn the juice to the pan, with a quarter of a pound of brown sugar to every pint of juice. Let it boil f or tlii'ee-quarters of an hour, and a few minutes before taking it off, add half an ounce of dis- solved isinglas

Cook this with the app: pantry check, scaling, and the assistant.