Vogtige Roode Aalbeſien
"Moist Red Currants"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Vogtige Roode Aalbeſien
"Neemt groote roode Aalbeſſen en trekt'er de Steelen af; Kookt dan Suiker à ſouflé, en doet 'er uwe Aalbeſſen in, laatſe braaf kooken, en ſchuimtſe: zet ze van 't vuur, en laatſe koud werden: zet z'er weer op, laatſe kooken en ſchuimtſe, tot dat de Syroop by na tot Geley is gekookt, dat gy zult weten, dat als gy 'er een Lepel inſteekt hy dan zal rood worden: dit zoo zynde, neemt ze van 't vuur, ſchuimtſe nog eens als 't noodig is, en doet ze in Potten, die gy zult toedekken als ze koud zyn."
English Translation
"Take large red currants and remove the stems; then cook sugar to the soufflé stage, and add your currants, letting them boil well and skimming them. Take them off the heat and let them cool. Put them back on the fire, let them boil and skim them, until the syrup is almost cooked to jelly, which you will know when, if you dip in a spoon, it becomes red. When this is the case, take them off the heat, skim them again if necessary, and put them in jars, which you should cover once they are cold."
Note on the Original Text
The recipe is written in old Dutch using a practical, conversational style. Typical of the time, it assumes the cook's familiarity with sugar stages ('soufflé'), the process of scalding fruit, and the importance of repetitive boiling to reach the right gel point. Spellings like 'Aalbeſſen' (currants) use the long 's' (ſ), and words run together or contract ('laatſe' for 'laat ze'). Quantities are implicit—an experienced hand was trusted to judge when enough was enough. Directions prioritize visible clues (spoon turns red) over precise timings.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe is from an early 18th-century Dutch cookbook, 'Het Hollands, of Neederlands kook-boek' published in Leyden in 1725. Red currants were a well-loved summer fruit in the Netherlands and were especially valued for their bright color and tartness, making them ideal for vivid preserves. Sugar was a prized commodity, and sweet preserves were a mark of household affluence. Recipes like this turned perishable fruit into a treat that could be enjoyed long after the harvest season.
In the 18th century, cooks would have used a heavy brass, copper, or iron pot set over an open fire or on a hearth. A long-handled wooden spoon or a skimming spoon was essential for stirring and removing foam. The hot preserves would be poured into ceramic or glass jars, which were sealed with waxed parchment or animal bladder once cooled.
Prep Time
20 mins
Cook Time
40 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2.2 lbs large red currants (fresh, stems removed)
- 2.2 lbs granulated sugar
- 7 fl oz water (for syrup, approximate, adjust as needed)
Instructions
- Begin by taking large red currants (Ribes rubrum), snipping them from their stems.
- Prepare a syrup by cooking granulated sugar with a splash of water to the 'soufflé' stage (around 235-240°F).
- Once the syrup is ready, add the currants.
- Bring to a lively boil and remove any foam that rises to the surface.
- Remove from heat and allow the mixture to cool.
- Return the pot to the heat and simmer again, skimming any new foam.
- Continue cooking until the syrup thickens and approaches the consistency of jelly.
- This can be checked by dipping a spoon: if the syrup clings and turns red, it is ready.
- Remove from heat, skim once more if needed, and pour into sterilized jars.
- Allow to cool before sealing the jars.
Estimated Calories
180 per serving
Cooking Estimates
You will spend about 20 minutes getting the fruit ready and preparing your workspace. Cooking the syrup, adding currants, and boiling everything will take around 40 minutes. Each jar has about 180 calories per serving, and you'll get about 8 servings from this recipe.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Culinary Technique
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes