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 Water in which currants have been soaked, or in which currant jelly is dissolved. A summer drink, or the basis for various water-ices (Nutt 1789, Walsh 1859, etc)  Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;Currant Water. 1248. Currant water is made by dissolving a small table-spoonful of currant jelly in a tumbler of water, and adding from ten to fifteen grains of tartaric acid.  |
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