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 1796 COOKBOOKPRESERVES >  To Preserve Currants >



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Recipes from American Cookery
 by Amelia Simmons (1796)


To preserve Currants

Take the weight of the currants in sugar, pick out the seeds; take to a pound of sugar, half a pint of water, let it melt; then put in your currants and let them do very leisurely, skim them and take them up, let the sirrup boil; then put them on again; and when they are clear, and the sirrup thick enough, take them off; -- and when they are cold, put them up in glasses.



PRESERVES     |     For Preserving Quinces     |     Preserving Quinces in Loaf Sugar     |     For Preserving Strawberries     |     The American Citron     |     White Bullace, Pears, etc     |     To Make Marmalade     |     To Preserve Mulberries Whole     |     Goosberries, Damsons or Plumbs     |     To Preserve Peaches     |     To Preserve Apricots     |     To Preserve Cherries     |     To Preserve Raspberries     |     To Preserve Currants     |     To Preserve Plumbs     |     Strawberry Preserve     |     Apple Preserve     |     Damson Preserve     |     Keeping Apples Thro' Winter     |     To Preserve Bush Beans     |     To Preserve Parsley     |     To Keep Damsons     |     Currant Jelly     |     Preserve Plumbs & Cherries     |     Peach Preserve     |     To Dry Peaches     |     Make Mangoes of Melons     |     To Pickle Barberries     |     To Pickle Cucumbers     |     Brewing Spruce Beer     |     Emptins

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