Currant Shrub

Ingredients

• Fill a stone jar with red currants, stripped from their stems.
• To each pint of clear juice add 1 lb. of white sugar
• half a gill of best brandy

Method

1. 1

   Fill a stone jar with red currants, stripped from their stems.

2. 2

   Place the jar in a kettle of boiling water until the juice is well extracted.

3. 3

   Let it drip through a flannel jelly-bag.

4. 4

   To each pint of clear juice, add 1 lb. of white sugar and half a gill of best brandy.

5. 5

   Cork tightly.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 25. The excerpt below is the record exactly as published.

Currant Shrub BEVERAGES Grape Wine fruit-can, fill with alcohol to the top of the mint, and screw on cover to prevent evaporation. Let it stand from two days to a week. Strain off through thin muslin. Make a syrup by boiling together equal quantities of sugar and water ; when still warm, but not hot, take measure for measure of the syrup and strained tincturb of mint, bottle, and put away for use. In using, fill small cordial glasses with finely crushed or shaved ice, and pour over from one teaspoonful to one table-spoonful of the creme de menthe, according to the strength desired. Snow can be used instead of the ice, in which case it is to be eaten with a spoon. Currant Shrub. — Fill a stone jar with red currants, stripped from their stems. Place the jar in a kettle of water. Let the water boil around the jar until the juice is well extract- ed. Let it drip then through a flan- nel jelly-bag. To each pint of clear juice add I lb. of white sugar and half a gill of best brandy

Cook this with the app: pantry check, scaling, and the assistant.