Currant Shrub

Ingredients

• pint each juice
• pint water
• one pound sugar
• one tablespoon gelatine
• juice of one lemon

Method

1. 1

   Soak gelatine in cold water, dissolve in boiling water, and mix with other ingredients.

2. 2

   Freeze mixture.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 160. The excerpt below is the record exactly as published.

pint water). Press out the juice of twelve fine large oranges through a fine hair sieve into a crock or pitcher. Add the syrup and three pints cold water, mix, and let stana in ice for an hour. Lemon Sherhet — Grate the rinds of two lemons into a bowl and squeeze in the juice; make a boiling syrup of one* pound sugar and one pint water and pour it hot over this, and let remain till cold, or as long as convenient, to extract the flavor. Then add one pint WAter, strain into the freezer and freeze as usual. When pretty well frozen whip whites of three eggs to a froth, stir them m, beat up and freeze again. Or soak tablespoon gelatine in a little cold water and add it to one pint boiling water ; then add pint each sugar and water and juice of five lemons and half-freeze ; or boil pint and a half sugar and three pints water half an hour ; add iuice of tea lemons, strain and half freeze. For Orange Sherhet make as either of above recipes using twice as many oranges, and if not very acid add juice of a lemon. For Pineapple Sherbet use one large pine- apple or one and a half cans. Cut hearts and eyes from the fruit, cnop fine and add pint sugar and juice from can and the soaked table- spoon gelatine dissolved in half pint boiling water ; then add half pint cold water and half freeze as above ; or cook fruit in pint water twenty minutes, and then pulp through a sieve ; boil a syrup of pint each sugar and water fifteen minutes and then add fruit pulp and cook fifteen minutes longer, add juice from cans and freeze. Milk Sherhet — Boil two quarts milk; when cold put into freezer. Take the juice of six ^ seven lemons — according to size, and one pound and a half sugar, dissolved in as little water as pos- sible. W hip whites of two eggs and stir in the milk ; add the lemon juice after it begins to freeze a little; then mix thoroughly and freeze. Pine-apple Sherhet — One pine-apple, four lemons, two quarts water, two teacups sugar ; steep the pine-apple in the water for two hours ; strain and add the juice of the lemons and sugar ; whip the whites of five eggs, add to them three tablespoons piijrar, place all in freezer and half freeze. Adding the sncrnr to tliH whites gives body to the s^h(rl^'(; it lo cxcv,!:-..:it. "' . < '- ". . v\ '\\ ir-rai :k.J.j x>RINKS. 195 add one can prepared pine-apple ; whip one pint cream and Bweeten, add the whites of three well-beaten egga ana stir them both in just before freezing. Serve in glasses. Strawberry Sherbet — Crush a pound berries and add to them one quart water, a sliced lemon, and one teaspoon orange flower water, if at hand. Let stand in an earthen bowl for three hours ; then strain, squeezing all the juice out of the fruit. Dissolve one pound powdered sugar in it, strain again, and piit on ice until ready to serve. Or mash two quarts berries and one pint suj^ar to- gether and let stand two hours, then add pint water and strain, rub through a sieve, soak a tablespoon gelatine in cold water to cover, add half pint boiling water and pour this to the mixture and half freeze, liaspberry Sherbet is made same way. For Currant Sher- hety take pint each juice, water and sugar, one tablespoon gelatine, and juice of one lemon ; soak gelatine in a little cold water, and dis- solve it in half pint boiling water, add other ingredients and freeze ; or boil one quart water and pint sugar half an hour ; add pint cur- rant juice and juice of a lemon, let cool and freeze. Currant Shrub

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