DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 7

7 Currant Cakes.
Strip, and sash a gallon of Currants, boil them very well, & run the juice through a Jelly bag. To a pint of Jelly put a pound & half of loaf Sugar pounded, & sifted. Set the Jelly on the fire, & when it just boils shake in the Sugar gradually, stir it well, set it on the fire again, & make it scalding hot, but do not let it boil. Then pour it through a strainer into a broad pan, & carefully take off the scum. Put it in plates, and dry, & cut it as directed for Raspberry Cakes.
Currant Drops.
Strip the Currants from the stalks, & put them into an earthen pot. Set it in a kettle of water, & let it boil. Then rub them through a hair sieve to take out the seeds & skins. Set the pulp on the fire, & stir it constantly at first or it will burn, let it boil two or three hours, till it is thick enough to drop, without spreading into cakes, and dry the drops in the Sun, or in a warm place.

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7 Currant Cakes. Strip, and sash a gallon of Currants, boil them very well, & run the juice through a Jelly bag. To a pint of Jelly put a pound & half of loaf Sugar pounded, & sifted. Set the Jelly on the fire, & when it just boils shake in the Sugar gradually, stir it well, set it on the fire again, & make it scalding hot, but do not let it boil. Then pour it through a strainer into a broad pan, & carefully take off the scum. Put it in plates, and dry, & cut it as directed for Raspberry Cakes. Currant Drops. Strip the Currants from the stalks, & put them into an earthen pot. Set it in a kettle of water, & let it boil. Then rub them through a hair sieve to take out the seeds & skins. Set the pulp on the fire, & stir it constantly at first or it will burn, let it boil two or three hours, till it is thick enough to drop, without spreading into cakes, and dry the drops in the Sun, or in a warm place.