Cherry Shrub
From Virginia Cookery-book, 1884
Serves 8
Keeps all summer in a dry, cool place; delicious mixed with water.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 131. The excerpt below is the record exactly as published.
Cherry Shrub. Gather ripe Morello or red sour cherries ; pick them from the stalk, and put them in an earthen pot, which must be set into an iron pot of water ; make the water boil, but take care that none of it gets into the cherries. When the juice is extracted, pour it into a bag made of tolerably thick cloth, which will permit the juice, but not the pulp, of the cherry to pass through. Put a pound of sugar to a pint of juice, and, when it becomes perfectly cl^ar, bottle. Put half a gill of spirit into each bottle
Cook this with the app: pantry check, scaling, and the assistant.