Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Dark Currant Jelly.

For this recipe $200 was paid to Harry DeLuke, the French pastry baker, who brought it to America in the year 1907.

Take 2 pounds of gelatine. Put on stove with 23 quarts of water. When the water begins to boil put in 64 pounds of the best XXXX powdered sugar, ½ ounce of tartaric acid and 1 pint of currant juice. Let it boil on the stove for ten minutes. In the meantime get your pails ready. Rub them on the inside with rum. When the jelly is boiled enough, pour into the pails. Leave them open for one day, then take thick paper soaked in rum, put over the top of jelly and close down tight. You can color this jelly as you like, make it dark currant jelly, red currant jelly or any other color you like by using artificial colors. This jelly is made so good and costs so little that it can be sold at a profit. It will keep for years.