Currant Water

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 tablespoons currant juice or 2 teaspoons currant jelly.
  • cup cold water.
  • Sugar.


Mix juice and water, then sweeten; or beat jelly with a fork, dissolve in water, and if not sweet enough add sugar.