CURD PUDDING.— Rub the
curd of two gallons of milk, well drained
through a sieve ; mix it with six eggs, a
little cream, two spoonfuls of orange
flour water, half a nutmeg ; flour and
bread crumbs, three spoonfuls each ;
currants and raisins, half a pound each.
Boil one hour in a thick, well floured
cloth.
CURLING of the Hair.— Use
no oil ; curl it when wet, and allow It
to dry in that state. Use a weak solu-
tion of isinglass, which secures a per-
manent form.
CURRANT BISCUITS—
Sugar, 1 % lb. ; flour, 2 lbs. ; butter 1 %
lbs. ; currants, 1% lb. ; 1 teaspoonful
each of cinnamon and nutmeg ; five
eggs. Beat the butter and sugar to-
gether, whisk the eggs, and add to the
other ingredients, mix well. Roll out
the dough in sheets, cut into cakes,
place them on tins, strew white sugar
on the top, and bake in a moderate
oven.
CURRANT WATER ICE.
— Put a teaspoonful of black cur-
rant jelly into a basin ; add the juice
of two lemons, a gill of black currant
syrup, aDd half a pint of water ; strain,
and freeze.
CURRANT CAKES— Take 2
lbs. of flour, and 1 lb. of butter✪ Crust for Sweet Pastry rubbed
into the flour ; mix it to a paste with
cold water, and two teaspoonfuls of
yeast ; take 10 ozs. of currants, 4 ozs.
of sugar, a little clove pepper, and a
little cinnamon : mix, and put a Httle
into the inside of every cake ; roll your
cakes thin, and cut into different shapes
with a tin mould ; bake them in a sharp
oven.
CURRANT DROPS— Put 1
lb. of pounded loaf sugar upon a plate ;
then the juice of black or red currants✪ Currant Drops ;
make into a paste of thickish consis-
tency ; drop on fine paper, and dry.
CURRANT JAM, Black, Red
or White. — Let the fruit be very
ripe, pick it clean from the stalks,
bruise it, and to every pound put three
quarters of a pound of loaf-sugar✪ Currant Jam ; stir
it well, and boil half an hour.
CURRANT JELLY, Red, or
Black. — Strip the fruit, and in a
stone jar stew them in a sauce-pan of
water, or on the fire ; strain off the
liquor, and to every pint weigh 1 lb. of
loaf-sugar✪ Currant Jelly ; put the latter in large lumps
into it, in a stene or china vessel, till
nearly dissolved ; then put it into a pre-
serving-pan ; simmer and skim. When
it will jelly on a plate, put it in small
jars or glasses.
CURRANTS, to Preserve for
Tarts. — Let the currants be ripe.
CUR
cus
*5*
dry, and well picked. To every i % lb.
of currants, put i lb. of sugar✪ Currants to Preserve for Tarts into a
preserving-pan with as much juice of
currants as will dissolve it ; when it
boils skim it, and put in the currants ;
boil till clear ; jar, and put brandy-
paper over ; tie down ; keep in a dry
place.
CURRANT SHRUB.— To
every quart of juice, add i lb. of fine
while sugar, and a quarter of a pint of
brandy✪ Currant Shrub. Bottle and cork.
CURRANTS, Syrups of Black.
— Half a pint of strained juice of black
currants ; fine sugar, 12 ozs. Dissolve
the sugar in a pint of water✪ Currant Syrup of Black, and boil to
make a syrup. It is valuable for sore
throats; it cleanses from phlegm, and
abates thirst and fever.
Consult me
1902Page 183 · 12 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CURD PUDDING.— Rub the curd of two gallons of milk, well drained through a sieve ; mix it with six eggs, a little cream, two spoonfuls of orange flour water, half a nutmeg ; flour and bread crumbs, three spoonfuls each ; currants and raisins, half a pound each. Boil one hour in a thick, well floured cloth.
CURLING of the Hair.— Use no oil ; curl it when wet, and allow It to dry in that state. Use a weak solution of isinglass, which secures a permanent form.
CURRANT BISCUITS— Sugar, 1 % lb. ; flour, 2 lbs. ; butter 1 % lbs. ; currants, 1% lb. ; 1 teaspoonful each of cinnamon and nutmeg ; five eggs. Beat the butter and sugar together, whisk the eggs, and add to the other ingredients, mix well. Roll out the dough in sheets, cut into cakes, place them on tins, strew white sugar on the top, and bake in a moderate oven.
CURRANT WATER ICE. — Put a teaspoonful of black currant jelly into a basin ; add the juice of two lemons, a gill of black currant syrup, and half a pint of water ; strain, and freeze.
CURRANT CAKES— Take 2 lbs. of flour, and 1 lb. of butter rubbed into the flour ; mix it to a paste with cold water, and two teaspoonfuls of yeast ; take 10 ozs. of currants, 4 ozs. of sugar, a little clove pepper, and a little cinnamon : mix, and put a little into the inside of every cake ; roll your cakes thin, and cut into different shapes with a tin mould ; bake them in a sharp oven.
CURRANT DROPS— Put 1 lb. of pounded loaf sugar upon a plate ; then the juice of black or red currants ; make into a paste of thickish consistency ; drop on fine paper, and dry.
CURRANT JAM, Black, Red or White. — Let the fruit be very ripe, pick it clean from the stalks, bruise it, and to every pound put three quarters of a pound of loaf-sugar ; stir it well, and boil half an hour.
CURRANT JELLY, Red, or Black. — Strip the fruit, and in a stone jar stew them in a sauce-pan of water, or on the fire ; strain off the liquor, and to every pint weigh 1 lb. of loaf-sugar ; put the latter in large lumps into it, in a stene or china vessel, till nearly dissolved ; then put it into a preserving-pan ; simmer and skim. When it will jelly on a plate, put it in small jars or glasses.
CURRANTS, to Preserve for Tarts. — Let the currants be ripe.
CUR
cus
*5*
dry, and well picked. To every i % lb. of currants, put i lb. of sugar into a preserving-pan with as much juice of currants as will dissolve it ; when it boils skim it, and put in the currants ; boil till clear ; jar, and put brandypaper over ; tie down ; keep in a dry place.
CURRANT SHRUB.— To every quart of juice, add i lb. of fine while sugar, and a quarter of a pint of brandy. Bottle and cork.
CURRANTS, Syrups of Black. — Half a pint of strained juice of black currants ; fine sugar, 12 ozs. Dissolve the sugar in a pint of water, and boil to make a syrup. It is valuable for sore throats; it cleanses from phlegm, and abates thirst and fever.
Records on this page
Crust for Sweet PastryCurd PuddingCurrant BiscuitsCurrant Water IceCurrant CakesCurrant DropsCurrant JamCurrant JellyCurrants to Preserve for TartsCurrants to Preserve for TartsCurrant ShrubCurrant Syrup of Black