Method

Put a handful of cleaned currants in a soup tureen, cover with a little water, and stand for 2 hours, till the currants are soft. Now add a little chopped lemon peel, 2 or 3 sliced lemons, 6 tablespoons of brown bread, cut in very small cubes, 3 ozs. of sugar, 1 quart of white beer, cover and stand in a cold place for ½ an hour.

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