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Raspberry Shrub
From San Rafael cook book, 1906, 1906
Serves 2
This will make a thick syrup that must be diluted when drunk.
Presented as published in 1906. 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
903Calories
2 gProtein
229 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories903 kcal
Protein2.3 g
Carbohydrates229 g
Sugars207 g
Total Fat1.1 g
Sodium2 mg
Potassium355 mg
Calcium39 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin C52 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 95. The excerpt below is the record exactly as published.
RASPBERRY SHRUB — Mrs. J. E. Alexander. Cover the raspberries with best vinegar and let them lay over night. In the morning ma^h. the berries and squeeze through a coarse bag. To every pint of juice add 1 pint of sugar. Boil 20 minutes
Cook this with the app: pantry check, scaling, and the assistant.