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This week we present the recipes ” Currant jam ”, ” Currant sorbet ” and ” Currant syrup ” which were published in the series ” Good housekeeper – Cookbook, practice ” (1907), written by Ms Ecaterina Colonel Steriad.
Currant jam (berries)
Take two glasses of pitted currant seeds, whatever the size of the glasses, then dissolve the sifted icing sugar, measured with 4 glasses of the same size, with 900 grams of water, boiling an egg white; put the juice of half a lemon to boil and when the sugar is well dissolved, drain it and put it on the fire to bind as half a sorbet; then you put the currant (berry), give it some more boiling, put it on high heat, and when it is tied to taste, it is quickly poured through the smoked cheeses with pleasant smell indirșaim, no).
According to Agerpres, the smoking of cheeses takes place in the following way: on a clean stone hot coals are placed, above them are placed indirectly, and jars are held over the smoke, with the mouth down.
Currant sorbet
Take 300 grams of filtered currant juice (berry) as shown above, pour over 1200 grams of sifted icing sugar, put on low heat with three grams of vanilla to dissolve, then melt. fires quickly, to bind as a half sorbet; the juice of a quarter of a lemon is poured on the legate, and when it is bound like a sorbet the tincture is removed, it is left to cool, and when the stew can suffer the finger, it is mixed; if we see that the rope is cut, it is kneaded in the palms and placed in the chest.
Currant syrup
Over a kilogram of crushed and sifted sugar pour 500 grams of currant juice, as shown above, and if you like, along with 3 grams of vanilla; then set fire to melt; after which it is put on high heat to bind like half a sorbet, the juice of a quarter of a lemon is placed on the band, a few more boils are given and the tingling from the heat is lowered, it is allowed to cool and when it must filter, follow the face as shown above, and when the stew is cold, pour through the bottles (Bottles) closing tightly.
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