Shropshire Pudding. — Take half a
pound of stale brown bread, and grate it finely.
]\Iix with the crumbs half a pound of finelj^-shred
beef-suet, six table-spoonfuls of moist sugar,
half a nutmeg grated, the strained juice and
minced rind of a fresh lemon, and the well-
beaten yoLks of four and the whites of two
eggs. A spoonful of brandy may be added or
not.✪ Shropshire Pudding Mis. the ingredients thoroughly, and turn
the mixture into a buttered mould. Tie it in a
cloth, plunge it into fast boiling water, and
keep it boiling quickly until done enough. A
little melted butter, sweetened and flavoured
with brandy, may be sent to table with it. Time
to boil, four- hours. Probable cost, Is. 2d. Suf-
ficient for five or six persons.
Shrub, Brandy. — Cut off in thin strips
the rind of a large fresh lemon, and put these
in a bottle, with the strained juice of two lemons
and two pints of best brandy. Cork the bottle
closely, and let it stand in a cool place for four
days. Strain it, and mix with it one pint and
a half of sherry or Marsala, three-quarters
of a pound of clarified loaf sugar, and as much
grated nutmeg as will stand on a threepenny
piece✪ Shrub, Brandy. Filter the preparation, and it will be ready
for use. Tery good milk punch may be made
of the di'egs which remain after the shrub is
poured oft'. To make it, pour upon the dregs
three times the quantity of warm but not boil-
ing milk. Stir the preparation briskly for a
few minutes, then leave it in a cool place for
three days. Pour off the clear liquor, and
strain the thick part through a tamis. Time,
four days. Sufiicient for half a gallon of
shrub.
Shrub, Lemon or Orange. — Take
two lemons and six Seville oranges, or, if pre-
ferred, take eight sweet oranges. Grate oflc the
rinds, and squeeze out the juice, then with each
quart of juice put three pounds of powdered
loaf sugar. Stii- the sugar till it is dissolved,
and put two quarts of best Jamaica rum✪ Shrub, Lemon or Orange with
each quart of juice. Put the mixture into a
cask, and shake it three times a day for three
weeks. Let it stand in a cool place tiU clear.
Filter, and bottle for use.
Shrub, Orange or Lemon {see Orange
or Lemon Shrub).
Shrub, Rum. — Put a pint of lemon-
juice to five pints of best Jamaica rum. AVith
each quart of the mixture put one pound and a
half of clarified loaf sugar✪ Shrub, Rum. Strain, and bottle
for use. If Hked, the whole or part of the
lemon-rind can be infused in the juice to
flavour" it.
Shrub, White Currant.— Bruise the
cm-rants, and put them on a sieve covered with
mushn, that the juice may run from them. Dis-
solve in each quart of juice half a pound of
powdered loaf sugar ; add a pint of rum✪ Shrub, White Currant, and
bottle for use.
Shrub, Whisky. — Boil four pounds of
Demerara sugar to clear syrup with a pint of
water. Skim, carefully, and let it get cold;
then mix with it the strained juice of four
pounds of lemons, one pound and a haK of
SeviUe oranges, half a pint of porter, and a
gallon of wliisky✪ Shrub, Whisky. Put it into a jar, and shake
it eveiy day for a fortnight. Let it stand till
clear, strain it off, and bottle for use. Time,
a month to clear the shrub.
Siberian Crabs, Preserved. — For
Page 1797 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Shropshire Pudding. — Take half a pound of stale brown bread, and grate it finely. ]\Iix with the crumbs half a pound of finely-shred beef-suet, six table-spoonfuls of moist sugar, half a nutmeg grated, the strained juice and minced rind of a fresh lemon, and the wellbeaten yolks of four and the whites of two eggs. A spoonful of brandy may be added or not. Mix the ingredients thoroughly, and turn the mixture into a buttered mould. Tie it in a cloth, plunge it into fast boiling water, and keep it boiling quickly until done enough. A little melted butter, sweetened and flavoured with brandy, may be sent to table with it. Time to boil, four- hours. Probable cost, Is. 2d. Sufficient for five or six persons.
Shrub, Brandy. — Cut off in thin strips the rind of a large fresh lemon, and put these in a bottle, with the strained juice of two lemons and two pints of best brandy. Cork the bottle closely, and let it stand in a cool place for four
days. Strain it, and mix with it one pint and a half of sherry or Marsala, three-quarters of a pound of clarified loaf sugar, and as much grated nutmeg as will stand on a threepenny piece. Filter the preparation, and it will be ready for use. Very good milk punch may be made of the dregs which remain after the shrub is poured oft'. To make it, pour upon the dregs three times the quantity of warm but not boiling milk. Stir the preparation briskly for a few minutes, then leave it in a cool place for three days. Pour off the clear liquor, and strain the thick part through a tamis. Time, four days. Sufficient for half a gallon of shrub.
Shrub, Lemon or Orange. — Take
two lemons and six Seville oranges, or, if preferred, take eight sweet oranges. Grate off the rinds, and squeeze out the juice, then with each quart of juice put three pounds of powdered loaf sugar. Stii- the sugar till it is dissolved, and put two quarts of best Jamaica rum with each quart of juice. Put the mixture into a cask, and shake it three times a day for three weeks. Let it stand in a cool place tiU clear. Filter, and bottle for use.
Shrub, Orange or Lemon {see Orange or Lemon Shrub).
Shrub, Rum. — Put a pint of lemon juice to five pints of best Jamaica rum. With each quart of the mixture put one pound and a half of clarified loaf sugar. Strain, and bottle for use. If Hked, the whole or part of the lemon-rind can be infused in the juice to flavour it.
Shrub, White Currant.— Bruise the
currants, and put them on a sieve covered with mushn, that the juice may run from them. Dissolve in each quart of juice half a pound of powdered loaf sugar ; add a pint of rum, and bottle for use.
Shrub, Whisky. — Boil four pounds of Demerara sugar to clear syrup with a pint of water. Skim, carefully, and let it get cold; then mix with it the strained juice of four pounds of lemons, one pound and a haK of SeviUe oranges, half a pint of porter, and a gallon of whisky. Put it into a jar, and shake it eveiy day for a fortnight. Let it stand till clear, strain it off, and bottle for use. Time, a month to clear the shrub.
Siberian Crabs, Preserved. — For
Records on this page
Shropshire PuddingShrub, BrandyShrub, Lemon or OrangeShrub, RumShrub, White CurrantShrub, Whisky