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Red Currant Jelly Sauce
From Practical household cookery, 1891
Serves 2
This sauce is generally served with venison.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 46. The excerpt below is the record exactly as published.
RED CURRANT JELLT SAUCE. Break into shreds one stick of cinnamon and twelve cloves, put them into a small stewpan with two ounces of sugar and the peel of a lemon, which must be perfectly free from the white pulp; moisten with three glasses of port wine, then set the lot to simmer on the fire for a quarter of an hour; after which, pass it through a fine- pointed strainer into a stewpan containing six tablespoon- fuls of red currant jell
Cook this with the app: pantry check, scaling, and the assistant.