Currant Syrup (Sirop de Groseille)
From The complete cook book, 1900
Serves 4
Brandy is necessary for conservation.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 152. The excerpt below is the record exactly as published.
one quart of strained currant juice, one and one-half pounds of sugar, boiled ten minutes; it should be skimmed well. Remiove from the fire, and when still slightly warm, add one-half gill of brandy
Cook this with the app: pantry check, scaling, and the assistant.