Currant cookies, jam, and compote: Three recipes from the past
Three currant recipes from the 1930s publications 'Zeltene' and 'Zemkopis' are offered: cookies, jam, and compote.
Mid-summer is currant season. To avoid eating all the berries fresh, some can be set aside for winter storage. Three recipes from the 1930s issues of 'Zeltene' and 'Zemkopis' are offered as inspiration. They include currant cookies, jam, and compote. These dishes are classic and reflect the Latvian cuisine of that time. The recipes are simple and accessible to anyone wishing to prepare something from history. Currants are seasonal berries, and these recipes help preserve them for longer. The cookies are a sweet treat, the jam is versatile, and the compote is a refreshing beverage. Everyone can find a way to enjoy currants even in winter.
