Currant Shrub
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 218. The excerpt below is the record exactly as published.
a pound of sugar and about twenty-five drops of the oil of sassafras or spruce, and, when the brew is cool enough not to kill the yeast, add say six or eight tablespoons to the above quantity of water, or a dry yeast-cake or two dìssolved in a little tepid water. Stir the yeast in well and set the brew away in an eartìien jar and give it some hours to work. After three or f our hours it may be bottled or kept in the jar for immediate drinking without bottling. BEVEBAGXa 405 Ourrant Shrab Add a pound of sugar to a pint of strained currant juice. Boil the sugar and juice gently together in a porcelain kettle, and, after boiling eight or ten minutes, set it where it will cool. When lukewarm, add a wine-glass of French brandy
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