Served with game and roast meat (Soyer 1845, Acton 1845, etc)
Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);
Currant Jelly.- Put in a pan half a sieve of fresh gathered currants, with the stalks; add to it a gill of water; put on the fire, and boil till every currant has opened; then pass the juice through a sieve or cullender, and to every quart put one pound of white sugar; boil fast and skim, and when the preserve Logins to stick to the spoon, and is quite clear, fill your preserve pots, and cover over when cold; but, to be sure, try some on a plate before potting. If it sots well it is done; a few raspberries added is an improvement.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY