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Jane Lymburner cookbook, Jan. 2, 1817
Page 36
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To Preserve Currants Take the weigtht of the currants in sugar pick out the seads to a pound of sugar add half a pint of water let it melt then put in your currants and let them do very leasurely skim them and take them up let the syrup boil then put them on again and when they are clear and the syrup thick enough take them off when they are cold put them in glasses A Custard Sweeten a quart of milk to your taste grate in a little nutmeg beat up eight eggs well leaving out half the whites stir them into the milk and bake them
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To Preserve Currants Take the weigtht of the currants in sugar pick out the seads to a pound of sugar add half a pint of water let it melt then put in your currants and let them do very leasurely skim them and take them up let the syrup boil then put them on again and when they are clear and the syrup thick enough take them off when they are cold put them in glasses A Custard Sweeten a quart of milk to your taste grate in a little nutmeg beat up eight eggs well leaving out half the whites stir them into the milk and bake them
Szathmary Culinary Manuscripts and Cookbooks
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