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Currant Shrub
From Fruit recipes, 1907
Serves 4
Old-fashioned proportion is one tablespoon to each glass of water.
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
437Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories437 kcal
Protein0 g
Carbohydrates113 g
Sugars113 g
Total Fat0.4 g
Sodium1.1 mg
Potassium2.3 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 75. The excerpt below is the record exactly as published.
CURRANT SHRUB Strain currant juice and allow a pound of sugar for each pint of juice. Boil five minutes
Cook this with the app: pantry check, scaling, and the assistant.