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Cherry Shrub
From Fruit recipes, 1907
Serves 2
Presented as published in 1907. 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
Nutrition per serving
581Calories
3 gProtein
145 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories581 kcal
Protein2.9 g
Carbohydrates145 g
Fiber0 g
Sugars138 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium634 mg
Calcium38 mg
Iron0.3 mg
Magnesium35 mg
Phosphorus64 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 39. The excerpt below is the record exactly as published.
CHERRY SHRUB Cherry shrub is a modified form of the syrup. To each quart of cherries add one cup of water and stew till soft. Press and strain the fruit; allow a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.