Currant Shrub✪ Currant Shrub. — Make the same as jelly, but boil only ten
minutes ; when cool, bottle and cork tight, as canned fruits. Rasp-
berry, Strawberry and Blackberry Shruba can be made in the same
way : when used,*i)ut in two-thirds ice-water; or place currants in
crock and cover with a little water ; put in a kettle of hot water and
when heated through, drain, let stand overnight and finish as Rasp-
berry Shrub.
OooBeherry Shrub, — Pour enough boiling water over green
gooseberries to cover them, and place a cloth over them ; let stand
till cold, drain, and place juice on stove, and when boilinc pour
again over the berries, cover, cool, drain, and proceed as before.
Then drain, let stand overnight, and finish as Raspberry Shrub.
Raspberry Shrub or Vinegar, — Place red raspberries in a stone
jar, cover with ^ood cider vinegar, using about one quart vinegar to
two gallons fruit, let stand two or three days, strain through a jelly-
bag, squeezing carefully ; let stand overnight so it will become per-
fectly clear ; measure and place on stove, and boil and skim until
it boils up clear ; add one pint sugar to everv pint juice as just
measured, and cook half an nour. Let stand till cold, then can and
seal as directed in Canning Fruits. Some use one-third vinegar (one
quart to two quarts Iruit) out if fruit is juicy the above proportions
make a much finer flavored shrub. Black raspberries may be used, or
strawberries, making Strawben^ Shrub^ and blackberries, using
for latter only a pint sugar to one quart juice, making Blackberry
Shrub. Some, after straining, let it simmer on back of stove two
hours, while others let boil ten minutes, in either wajr canning when
hot, but the above method has been "tried and not n)und wanting."
Always procure very ripe, juiey fruit. For a drink use +wo or three
taaspoona to one glass water, according to strength desired.
Effervescing Soda. — Mix half a teaspoon powdered bicarbonate
of soda thoroughly with two tablespoons syrup of any flavor liked ;
add gix or eight times aa much cold water ; wTiile etirring it mix in
half teaspoon powdered tartaric acid and drink at once. This in for
immediate use.' Or mix the syrup and waterin above proportiona and
fill into bottles; put in each bottle half a drachra each of crystal-
lized bicarbonate of potassa✪ Effervescing Soda and crystallized tartaric acid and cork
immediately. The above quantity is for soda bottles ; wine bottles
will require double the quantity.
Lemon Syrup. — Take the juice of twelve lemons, grate the rind
of Bix in it, let it stand overnight, then take six pounds white sugar
and make a thick syrup. When it is quite cool strain the juice into
it and squeeze as much oil from the grated rind as will suit the taste,
and bottle. A tablespoon in a glass of water will make a delicious
drink on a hot day, far superior to that prepared from the stuff com-
monly sold as lemon syrup. Or, boil two pounds loaf sugar with
two pints water for fifteen minutes and put in a basin until cold.
Pound one ounce citric acid to a powder and mix with it one-half
drachm essence of lemon✪ Lemon Syrup and add to the syrup, mix welt and bottle
for use. Two tablespoons of the syrup are sufficient for a tumbler
of cold watet, and will be found a very refreshing summer drink.
Page 162 · 3 recipe records on this page
Presented as published in 1890. 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
Currant Shrub. — Make the same as jelly, but boil only ten minutes ; when cool, bottle and cork tight, as canned fruits. Raspberry, Strawberry and Blackberry Shruba can be made in the same way : when used, put in two-thirds ice-water; or place currants in crock and cover with a little water ; put in a kettle of hot water and when heated through, drain, let stand overnight and finish as Raspberry Shrub.
OooBeherry Shrub, — Pour enough boiling water over green gooseberries to cover them, and place a cloth over them ; let stand till cold, drain, and place juice on stove, and when boiling pour again over the berries, cover, cool, drain, and proceed as before. Then drain, let stand overnight, and finish as Raspberry Shrub.
Raspberry Shrub or Vinegar, — Place red raspberries in a stone jar, cover with ^ood cider vinegar, using about one quart vinegar to two gallons fruit, let stand two or three days, strain through a jellybag, squeezing carefully ; let stand overnight so it will become perfectly clear ; measure and place on stove, and boil and skim until it boils up clear ; add one pint sugar to everv pint juice as just measured, and cook half an nour. Let stand till cold, then can and seal as directed in Canning Fruits. Some use one-third vinegar (one quart to two quarts Iruit) out if fruit is juicy the above proportions make a much finer flavored shrub. Black raspberries may be used, or strawberries, making Strawberry Shrub^ and blackberries, using for latter only a pint sugar to one quart juice, making Blackberry Shrub. Some, after straining, let it simmer on back of stove two hours, while others let boil ten minutes, in either wajr canning when hot, but the above method has been "tried and not found wanting."
Always procure very ripe, juiey fruit. For a drink use two or three teaspoonfuls to one glass water, according to strength desired.
Effervescing Soda. — Mix half a teaspoon powdered bicarbonate of soda thoroughly with two tablespoons syrup of any flavor liked ; add six or eight times aa much cold water ; while etirring it mix in half teaspoon powdered tartaric acid and drink at once. This in for immediate use.' Or mix the syrup and waterin above proportiona and fill into bottles; put in each bottle half a drachm each of crystallized bicarbonate of potassa and crystallized tartaric acid and cork immediately. The above quantity is for soda bottles ; wine bottles will require double the quantity.
Lemon Syrup. — Take the juice of twelve lemons, grate the rind of Bix in it, let it stand overnight, then take six pounds white sugar and make a thick syrup. When it is quite cool strain the juice into it and squeeze as much oil from the grated rind as will suit the taste, and bottle. A tablespoon in a glass of water will make a delicious drink on a hot day, far superior to that prepared from the stuff commonly sold as lemon syrup. Or, boil two pounds loaf sugar with two pints water for fifteen minutes and put in a basin until cold. Pound one ounce citric acid to a powder and mix with it one-half drachm essence of lemon and add to the syrup, mix welt and bottle for use. Two tablespoons of the syrup are sufficient for a tumbler of cold watet, and will be found a very refreshing summer drink.
Records on this page
Currant ShrubEffervescing SodaLemon Syrup