To preserve White Currants

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 014


Take the large white Currants, not the Amber-colour’d, strip them, and to two Quarts of Currants put a Pint of Water; boil them very fast, and run them thro’ a Jelly-bag; to a Pint of Juice put in a Pound and half of Sugar, and half a Pound of ston’d Currants; set them on a quick Fire, let them boil very fast, ’till the Currants are clear and jelly very well; then put them in Pots or Glasses; stir them as they cool, to make the Currants mix with the Jelly: Paper them down when almost cold.


Eingelegte Weiße Ribisel



Hauptzutaten: , ,


Marlene Ernst

Marlene Ernst (Transkription): "To preserve White Currants", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 014,
online unter: (07.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.