To Make Currant-Paste
Wash well your Currants and put them into your preserving Pan, bruise them, and with a little Water, boil them to a Pulp, press out the Juice, and to every Pound take twenty Ounces of Loaf-sugar, boil it to crack; then take it from the Fire, and put in the Paste; then heat it over the Fire, take off the Scum, and put it into your Paste-pots or Glasses, then dry and manage them as other Pastes.