Raspberry Shrub
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 307. The excerpt below is the record exactly as published.
RASPBERRY SHRUB One quart of raspberry juice, half a pound of loaf sugar, dis- solved, a pint of Jamaica rum, or part rum and part brandy. Mix thoroughly. Bottle for use. RASPBERRY SHRUB 5 quarts red raspberries 1 quart mild vinegar Let stand 24 hours, then strain. Add 1% pound sugar to each quart of juice. Let come to boil, cool and bottle. One dozen cloves
Cook this with the app: pantry check, scaling, and the assistant.