Currant Shrub
From European and American cuisine, 1914
Serves 8
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 387. The excerpt below is the record exactly as published.
Currant Shrub. — Put some ripe currants in a sauoepan, set in a vessel of boiling water, and let it boil until the juice flows freely ; then remove it, and when cold strain through a coarse bag, add to each pint of juice 1 pound sugar, let it boil 2 minutes, and remove the scum ; add to every quart of juice 1 gill of French brandy
Cook this with the app: pantry check, scaling, and the assistant.