Currant-Water

Ingredients

• a pint of raspberries
• a quart of currants
• two quarts of cold water
• half a pound of sugar

Method

1. 1

   Bruise the fruit in a kettle, pour cold water over it, add sugar, and heat gradually.

2. 2

   After boiling, pour into a flannel jelly-bag and let drain.

3. 3

   Cool and ice, add sugar to taste, and serve cold.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 303. The excerpt below is the record exactly as published.

two quarts of cold water ; stir the coffee occasion- ally until it is scalding hot, but not boiling, and then put the pot at the side of the fire, where it cannot boil, for five min- utes or longer. Use boiling milk with it. caf:ei noir. For cafe noir, or black coffee, use a cupful of coffee to a quart of boiling water ; and if the coffee is wanted very black and bitter, boil it for a few minutes. Do not use milk with it. GLORIA. The form of black coffee called gloria by the French is rather an accident "than a deliberately composed beverage. In all French households, it is the custom to serve cognac among the liqueurs after dinner, with the black coffee ; and so far does the custom now prevail in this country, that in many of the hotels and restaurants a demi-tasse, or small glass of brandy, accompanies the small cup of black coffee served after dinner, unless cafe a la creme has been specified. After the black coffee is very much sweetened, a teaspoonful of brandy is poured upon the surface, and lighted ; when the brandy is nearly burned away, the flame is blown out, and the coffee drank. The effect of this beverage was so satis- factory to its originators, that they marked their estimation of it by calling it gloria. BEVERAGES. 573 TEA. Tea should be an infusion made with boiling water, and drank when freshly made ; boiling tea extracts its tannic acid, and dissipates its aroma and flavor ; of good tea, two teaspoonfuls to a pint of boiling water will make a moder- ately strong beverage ; scald the teapot with boiling water, pour out the water, put in the tea, pour on a pint of boiling water, let the tea stand two or three minutes where it will keep hot without boiling, and then use it. If it becomes too strong by standing, pour more boiling water on it. Like coffee, chocolate, and cocoa, tea has been fully treated in the author's works already published. CHOCOLATE. Chocolate is sold in the form of sweet and black chocolate ; a small cake, weighing about an ounce, is allowed for a cup, or half a pint, of thick chocolate ; shave or grate the choco- late, melt it over the fire with half a cupful of water, stirring it constantly ; then add half a pint of milk, and continue to stir the chocolate until it boils, when it will be ready to use. More water may be added if the chocolate is too thick. COCOA. Cocoa is made both from the beans and the shells of cocoa. It requires boiling, — the shells long boiling, — to completely extract its flavor and nutriment. Special direc- tions usually accompany packages of cocoa. When they do not, use about two ounces of the bean or cocoa nibs, or more of the shells, to a quart of water ; boil the cocoa at least a half-hour, and serve boiling milk with it. 574 PRACTICAL AMERICAN COOKERY. BOT COFFEE AND SODA. For temperance advocates, hot black coffee mixed with soda-water is a good substitute for the spirituous winter drinks. Make black coffee as follows : — A quarter of a pound of good coffee and a quarter of an ounce of ground chiccory infused in a quart of boiling water, but not boiled, will make medium strong coffee. Boiling coffee makes it very black and bitter. Use hot black coffee and soda-water in equal proportions, with a palatable addi- tion of cream sirup, or condensed milk and sugar. PINEAPPLE LEMONADE. Carefully boil a pound of sugar in a pint of water until it forms a thin sirup, removing all scum as it rises ; meantime squeeze the juice from three large lemons, and remove their seeds from it ; pare a ripe pineapple, take out the eyes, and ' grate it into a large bowl ; add the lemon-juice to it, and the sirup as soon as it is clear, and let the mixture cool and stand for a couple of hours ; then add to it a quart of ice- water, strain .it, and use it. CURRANT- WA TER. Pick over a pint of raspberries, and strip a quart of cur- rants from the stems ; bruise the fruit in a preserving-kettle with a wooden spoon, pour over it two quarts of cold watfer, add half a pound of sugar, and set the kettle over a moder- ate fire where its contents will heat gradually ; after the cur- rant-water begins to boil, remove the kettle from the fire, pour its entire contents into a flannel jelly-bag, and let the currant-water

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