Currant Paste
From Cassell's dictionary of cookery, 1892
Serves 2
Boil until thick and jellies.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 445. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.