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Raspberry Shrub
From The national course in home economics, 1917
Serves 3
Recipe by Mrs. Julia Howitt.
Presented as published in 1917. 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
636Calories
2 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein1.5 g
Carbohydrates154 g
Fiber0 g
Sugars138 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.3 mg
Potassium353 mg
Calcium37 mg
Iron1.1 mg
Magnesium37 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 246. The excerpt below is the record exactly as published.
RASPBERRY SHRUB. Place raspberries in stone jar, cover with good cider vinegar, let stand over night; next morning strain and to one pint of juice add one pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.