[Sca-cooks] red currents

kristiwhykelly at aol.com kristiwhykelly at aol.com
Mon Jul 13 21:30:56 PDT 2009

this is sort of upsetting!  I just harvested all my currants and made jelly. lol, but now I want fruit leather for pennsic!

Any ideas for my nicely ripening elderberries?


-----Original Message-----
From: tudorpot at gmail.com <tudorpot at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Mon, Jul 13, 2009 10:53 pm
Subject: Re: [Sca-cooks] red currents

Thanks Daniel, 

That would be great. I'd like to make a red current preserve and give 
some to crown for largesse. It would be great if I could be pointed to 
some references for documentation. 



Daniel & Elizabeth Phelps wrote: 

> Was written: 


>> Thanks, I read it yesterday- did not see any recipes for preserves, 
>> several mentions of use in various dishes as an ingredient. 


> Check Hess's "Martha Washington's Book of Cookery" recipe 213 page 360 
> "To Make Jelley of Red Currans" and recipe 215 "To Make Jelley of 
> Currans". Also recipe 59 page 262 "To Preserve Gooseberries or Curran 
> Berries" and recipe 205 page 356 "To Make Quidony of English Currans". 


> You want me to transcribe any of these let me know as it is to late to 
> do so tonight. These are probably 16th century or possibly early 17th. 


> Will check other of my texts if you desire... just not tonight. 


> Daniel 


Sca-cooks mailing list 

Sca-cooks at lists.ansteorra.org 



More information about the Sca-cooks mailing list