By Auguste Escoffier
This is prepared using only very ripe whitecurrants plus 100 g (3½ oz) of very pale coloured raspberries per 1 kg (2¼ lb) of the currants.
Any of the three methods given for redcurrant jelly may be used although Method 3 is to be preferred as it gives a clearer jelly.
© 1903 All rights reserved. Published by Taylor and Francis.