The Art of Preserving All Kinds of Animal and Vegetable Substances

§ XXXIV Juice of Red Currants

I gather red currants quite ripe, and squeeze them upon fine sieves. I put into a press the skins which remain upon the sieves, in order to extract all the juice which may be in them, and this I mix with the former juice. I perfume the whole with a little raspberry juice, and I strain this decoction through a sieve finer than those used before. I put the juice in bottles, &c. and expose them to the water-bath, with the same attention as the stripped currants, &c.

I proceed in the same manner with the juice of white currants and barberries (épines-vinettes), as well as with that of pomegranates, oranges, and lemons.