Raspberry Shrub

Ingredients

• 4 quarts of red raspberries
• one quart of vinegar
• one pound of sugar
• 1 pint of mashed raspberries

Method

1. 1

   Let it stand four days and then strain.

2. 2

   In each pint of juice add one pound of sugar.

3. 3

   Boil 20 minutes, bottle and keep in a dry cool place.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 78. The excerpt below is the record exactly as published.

Raspberry Shrub. Raspberry SHRim, — 4 quarts of red raspberries to one quart of vinegar. Let it stand four days and tlien strain. Tn each pint of juice add one pound of sugar. Boil 20 minutes, bottle and keep in a dry cool place. THURSDAY, JULY 20 Breakfast— Musk-melon. Omelet. Bread and But- ter. L ufTec. Dinner— Roast of Veal. Gravy. Potatoes. Stewed Tomatoes. Ci-rn. Bread and Butter. Coffee Jelly. Supper— Coid SHced Veal. Sliced Cucumbers. Bread and Butter. Raspberries. Cake. Russian Tea. MrsK-MELONS. — Cut each melon In half, remove the seeds and place a lump of ice in each piece. Serve with sugar or salt. FRIDAY, JULY 21 Breakfast— Oatmeal with Cream. Hashed Veal on Toast. Bread and Butter. Coffee. Dinner— Fried Halibut Steak. Potatoes. Cold Slaw. Bread and Butter. Cottage Pudding. Raspberry Sauce. Supper— Scalloped Tomatoes. Bread and Butter. Blackberries. Cuke. Lemonade. Raspberry Sauce.— One large tablespoonful of butter beaten until creamy, add gradually i'< cups powdered sugar and the beaten white of I egg. Beat until very light and just before serving add I pint of mashed raspberries.

Cook this with the app: pantry check, scaling, and the assistant.