The ingredients are four quarts of Jamaica rum, three
quarts of water, five pints of boiUng milk, three pounds of loaf
sugar, twenty-fòur lemons, and two nutmegs✪ Roman Punch. Cut only the
yellow of the lemons in thin slices. Let these and the nutmegs
infuse for twenty-four hours in a warm place in one quart of
the rum. Put into a large vessel the water, sugar, rum, and
the rum the lemon has been in, and also the juice of the lemons.
When the sugar is dissolved, add the milk boiling. It will
curdle. Cover, and let the mixture stand one hour, and then
filter it through a flannel bag till it is bright and clear as crystal.
404 MB8, 8EJELT8 COOK BOOK
ThìB amount will fili one dozen quart bottles. It is better with
age. A tablespoon of it over lemon ice makes a delicious dish.
Whiskey Punch
Have a good-sized pitcher with two larffe pieces of ice in it.
Pour in one pint of good whiskey, Bourbon, and the juice of
foor lemons. Stir the mixtnre thoroughly with a spoon and
then add two bottles of ginger ale✪ Whiskey Punch — Cantrells' ia the best —
and six teaspoons of granulated sugar.
Boot Bear
This wholesome drink, which was made every spring in the
households of our American forbears, is delicious as well as
healthf ul, and it is a pity that the use of genuine root beer is
dying out. The sarsaparilla, yellow dock, dandelion, burdock,
and hops used for its making were ali products of the near-by
woods and fields. Bark of the wild cherry was sometimes put
in, birch bark also, and decampane, and the aromatic spikenard.
In springtime children went out with trowel and basket, and
their intimate knowledge of the growths about them helped io
their brewing.
The roots should be ali thoroughly washed and then bruised.
To two gallons of water take an ounce each of the ingredients.
Put the roots in the cold water and set them over the fire so
that the heating will draw ali the essences and flarors of the
growths. Let them steep about half an hour and then strain.
Add a pound of sugar and about twenty-five drops of the oil of
sassafras or spruce, and, when the brew is cool enough not to
kill the yeast, add say six or eight tablespoons to the above
quantity of water✪ Root Beer, or a dry yeast-cake or two dìssolved in a
little tepid water. Stir the yeast in well and set the brew away
in an eartìien jar and give it some hours to work. After three
or f our hours it may be bottled or kept in the jar for immediate
drinking without bottling.
BEVEBAGXa 405
Ourrant Shrab
Add a pound of sugar to a pint of strained currant juice.
Boil the sugar and juice gently together in a porcelain kettle,
and, after boiling eight or ten minutes, set it where it will cool.
When lukewarm, add a wine-glass of French brandy to every
pint of syrup. Bottle, cork tight, and keep in a cool place.
Lemon Shrab
To a pint of the juice of fine fresh lemons put a pound of
sugar. Measure out f or each pint of the syrup three tablespoons
of French brandy, and soak the thin rind of the lemons✪ Lemon Shrub in it.
Let the whole remain a day, stirring up the lemon juice and
sugar frequently. The next day tum off the syrup and mix it
with the brandy and lemon rinds. Put in dean botUes, cork
and seal tight, and keep in a cool place.
Baspberry Shrab ✪ Raspberry Shrub
Page 218 · 6 recipe records on this page
Presented as published in 1902. 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
The ingredients are four quarts of Jamaica rum, three quarts of water, five pints of boiling milk, three pounds of loaf sugar, twenty-four lemons, and two nutmegs. Cut only the yellow of the lemons in thin slices. Let these and the nutmegs infuse for twenty-four hours in a warm place in one quart of the rum. Put into a large vessel the water, sugar, rum, and the rum the lemon has been in, and also the juice of the lemons. When the sugar is dissolved, add the milk boiling. It will curdle. Cover, and let the mixture stand one hour, and then filter it through a flannel bag till it is bright and clear as crystal.
This amount will fill one dozen quart bottles. It is better with age. A tablespoon of it over lemon ice makes a delicious dish.
Whiskey Punch
Have a good-sized pitcher with two larffe pieces of ice in it. Pour in one pint of good whiskey, Bourbon, and the juice of four lemons. Stir the mixture thoroughly with a spoon and then add two bottles of ginger ale — Cantrells' ia the best — and six teaspoons of granulated sugar.
Root Beer
This wholesome drink, which was made every spring in the households of our American forbears, is delicious as well as healthful, and it is a pity that the use of genuine root beer is dying out. The sarsaparilla, yellow dock, dandelion, burdock, and hops used for its making were all products of the near-by woods and fields. Bark of the wild cherry was sometimes put in, birch bark also, and decampane, and the aromatic spikenard. In springtime children went out with trowel and basket, and their intimate knowledge of the growths about them helped io their brewing.
The roots should be all thoroughly washed and then bruised. To two gallons of water take an ounce each of the ingredients. Put the roots in the cold water and set them over the fire so that the heating will draw all the essences and flavors of the growths. Let them steep about half an hour and then strain. Add a pound of sugar and about twenty-five drops of the oil of sassafras or spruce, and, when the brew is cool enough not to kill the yeast, add say six or eight tablespoons to the above quantity of water, or a dry yeast-cake or two dìssolved in a little tepid water. Stir the yeast in well and set the brew away in an earthien jar and give it some hours to work. After three or f our hours it may be bottled or kept in the jar for immediate drinking without bottling.
BEVERAGES 405
Currant Shrub
Add a pound of sugar to a pint of strained currant juice. Boil the sugar and juice gently together in a porcelain kettle, and, after boiling eight or ten minutes, set it where it will cool. When lukewarm, add a wine-glass of French brandy to every pint of syrup. Bottle, cork tight, and keep in a cool place.
Lemon Shrub
To a pint of the juice of fine fresh lemons put a pound of sugar. Measure out f or each pint of the syrup three tablespoons of French brandy, and soak the thin rind of the lemons in it. Let the whole remain a day, stirring up the lemon juice and sugar frequently. The next day tum off the syrup and mix it with the brandy and lemon rinds. Put in dean botUes, cork and seal tight, and keep in a cool place.
Raspberry Shrub
Records on this page
Roman PunchWhiskey PunchRoot BeerCurrant ShrubLemon ShrubRaspberry Shrub