Currant Syrup
From The national course in home economics, 1917
Serves 2
Recipe by Minnie.
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 The national course in home economics (1917) by Ruth Allen Beezley, page 253. The excerpt below is the record exactly as published.
CURRANT 3YRUP. (For Flavoring and Coloring.) Place the required quantity of fresh, ripe, red currants in a granite bowl and mash them with a wooden masher; cover the bowl and let stand for three hours. Strain through a woolen bag, measure juice and put into a granite boiler with a pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.