Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Raspberry Shrub
From The new Annie Dennis cook book, 1905
Serves 6
A tablespoonful of this added to a glass of ice water makes a most refreshing drink.
A modern interpretation · AI-generated from the original record
Ingredients
- a quart of good cider vinegar
- two quarts of raspberries
- one pound of sugar
Method
Pour a quart of good cider vinegar over two quarts of raspberries, and, after covering closely, set aside for forty-eight hours.
Strain through a muslin bag, and to every pint of liquor add one pound of sugar.
Boil slowly for five minutes, remove the scum, let cool for fifteen minutes and bottle.
Nutrition per serving
496Calories
3 gProtein
115 gCarbs
1 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 6. The excerpt below is the record exactly as published.
Raspberry Shrub Pour a quart of good cider vinegar over two quarts of raspberries, and, after covering closely, set aside for forty-eight hours. Strain through a muslin bag, and to every pint of liquor add one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.