Currant Shrub
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Mix with equal quantity of ice water for a refreshing drink.
Presented as published in 1894. 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
1451Calories
3 gProtein
373 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories1451 kcal
Protein3.1 g
Carbohydrates373 g
Sugars340 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium7.9 mg
Potassium728 mg
Calcium127 mg
Iron3.6 mg
Magnesium55 mg
Phosphorus132 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin C405 mg
Vitamin A27 mcg
Vitamin E2.2 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Water184 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 32. The excerpt below is the record exactly as published.
Currant Shrub. Put the currants in a porcelain kettle to heat, in order to extract the juice; to each pint juice add three-quarters pound white sugar
Cook this with the app: pantry check, scaling, and the assistant.