Currant Sauce
From Purity flour cookbook, 1917
Serve with cold meats or fowl.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 54. The excerpt below is the record exactly as published.
CURRANT SAUCE Five pounds red currants after they are cleaned, 5 pounds sugar, 1 pound raisins, 1 orange cut in very ine pieces, 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.