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Carr family cookbook, 1741-1753
Page 66
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To Preserve Red Currants Take one quart of currants and str them strain them through a flannell and weigh your sugar and berrys and one pound of berrys put one pound of lump sugar set them over a slow fire and put in your sugar by degrees as you find you can stir and likewise your fruit stiring it all the time till they boyl and then let them simer together then take out your berrys and let the serup boyl a little and pour it upon your berrys and let them stand till they be cold then bottle them and let them be well corked and rosind. Mary & Carl July 6th,1781
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To Preserve Red Currants Take one quart of currants and str them strain them through a flannell and weigh your sugar and berrys and one pound of berrys put one pound of lump sugar set them over a slow fire and put in your sugar by degrees as you find you can stir and likewise your fruit stiring it all the time till they boyl and then let them simer together then take out your berrys and let the serup boyl a little and pour it upon your berrys and let them stand till they be cold then bottle them and let them be well corked and rosind. Mary & Carl July 6th,1781
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