Black Butter.
To one quart of black gooseberries put one pint of red currants, picked into an earthen jar. Stop it very close, and set it in a pot of cold water over the fire to boil till the juice comes out. Then strain it, and to every pint of liquor put a pound of sugar; boil and skim it till you think it done enough: put it in flat pots, and keep it in a dry place. It will either turn out or cut in slices.