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Spiced Currants
Mrs. H. Baird.
Six pounds currants or gooseberries, five pounds sugar, half a pint of vinegar; spices, cloves, and cinnamon. Boil till thick.
The ladies of 1870s Chicago pooled their recipes and signed every one — corned beef from Mrs. Beaty, lemon pie from Mrs. Saulter.
Home › Our Susan's Opinion of a Kitchen › Spiced Currants
Mrs. H. Baird.
Six pounds currants or gooseberries, five pounds sugar, half a pint of vinegar; spices, cloves, and cinnamon. Boil till thick.