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Ingredients
  1. enough currants to make 2 quarts juice
  2. 1 pound of double-refined sugar
  3. 1 gallon rum
Directions
  • Pick the currants from the stalksB
  • ruise them in a marble mortar
  • Run the juice through a flannel bag until there is 2 quarts of juice
  • Take the clear juice and dissolve in it the sugar
  • Add the rum
  • Filter it through a flannel bag till quite fine

  • Source: The Lady's Own Cookery Book by Charlotte Campbell Bury (1844)

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