currant jelly

currant jelly

One more recipe It is by the famous nineteenth-century text Pellegrino Artusi, one to prepare for home currant jelly: try it!

I quote:

“As he said, speaking of the number currants siroppo 725 [another recipe contained in the text n.d.r] this fruit contains many gluten , You squeeze the juice from a cloth and put it to the fire without letting it ferment with 80 of white sugar for each order parts 100 gravy, I will get, without too much boil, condensation in the form of gelatin, which, preserved in jars like preserves, It lends itself to guarnir sweet dishes and is slight and healthy nutrition for convalescents” (Photo gives: italianrestaurantandrecipes.com)