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Written by Myretta
(2/4/2010 10:38 a.m.)
in consequence of the missive, Black butter, penned by Elizabeth K
In The Jane Austen Cookbook, Maggie Black and Deirdre Le Faye describe Black Butter as being made of a variety of fruits (some of them dark-coloured such as mulberries, currants and blackberries) supplementing the "less tasty but pectin-rich apples." Fruits frequently used in Black Butter included redcurrants, blackcurrants, gooseberries, strawberries, and apples. (p. 105, The Jane Austen Cookbook).
Here is a recipe from The cook and housekeeper's complete and universal dictionary By Mary Eaton, written in 1822:
Boil a pound moist sugar with three pounds of currants raspberries cherries till reduced to half the Put it into pots covered brandy paper and it will be a pleasant sweetmeat
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