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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 12
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12 & put it in Pots, when it is candied, turn it on Glass till that Side is dry, then turn it again to dry the other side. Red & white Currants are done the same way, only as soon as the Jelly of the white is made you must put it to the Sugar or it will change Colour. To preserve red Currants Mash the Currants & Strain them thro' a thin Strainer; take a Pint of Juice, 1 1/2 lb of Sugar & 6 Spoonfuls of Water, let it boil up & scum it very well then put in 1/2 lb of Stoned Currants, boil them as fast as you can till the Currants are clear & jelly very well; then put then in Pots or Glasses, and when they are cold paper them as
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12 & put it in Pots, when it is candied, turn it on Glass till that Side is dry, then turn it again to dry the other side. Red & white Currants are done the same way, only as soon as the Jelly of the white is made you must put it to the Sugar or it will change Colour. To preserve red Currants Mash the Currants & Strain them thro' a thin Strainer; take a Pint of Juice, 1 1/2 lb of Sugar & 6 Spoonfuls of Water, let it boil up & scum it very well then put in 1/2 lb of Stoned Currants, boil them as fast as you can till the Currants are clear & jelly very well; then put then in Pots or Glasses, and when they are cold paper them as
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