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Easy
By Eliza Acton
Published 1845
With three parts of fine ripe red currants freshly gathered, and stripped from the stalks, mix one of white currants; put them into a clean preserving-pan, and stir them gently over a clear fire until the juice flows from them freely; then turn them into a fine hair-sieve, and let them drain well, but without pressure. Pass the juice through a folded muslin or a jelly-bag; weigh it, and then bo