Recipe or source entry
To Bottle Currants
The currants must be gathered in dry weather, picked into dry, clean bottles, filled up with syrup, No. 842, corked and tied down as directed in No. 869; and after they have been submitted to the action of ten. minutes' very gentle ebullition, or simmering, remove them from the fire; and when cold, wipe and wax over the nozzles, and finish as directed in No. 869.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter26/to-bottle-currants.html- Legacy revision
8531e8373e9b- Source checksum
7a61d646b94054a4f5ed86a25f79c5f049a63f3c59548311cbce961033f5ba7b- Legacy text checksum
0e40a13933ba54aa62495f1000b9435fc2b620a13be635caace07818a0eaf850
Cite this page
To Bottle Currants. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter26/to-bottle-currants.html