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Raspberry Shrub
From Around-the-world cook book, 1913
Serves 8
Presented as published in 1913. 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
172Calories
3 gProtein
39 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein3.2 g
Carbohydrates39 g
Fiber12 g
Sugars22 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium11 mg
Potassium515 mg
Calcium67 mg
Iron2.1 mg
Magnesium64 mg
Phosphorus84 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A11 mcg
Vitamin E2.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate78 mcg
Choline0 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 99. The excerpt below is the record exactly as published.
RASPBERRY SHRUB Red raspberries, 4 quarts, Vinegar, White sugar
Cook this with the app: pantry check, scaling, and the assistant.