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Raspberry Shrub
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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
486Calories
5 gProtein
115 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories486 kcal
Protein5.4 g
Carbohydrates115 g
Fiber0 g
Sugars60 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium843 mg
Calcium90 mg
Iron2.5 mg
Magnesium104 mg
Phosphorus149 mg
Zinc1.2 mg
Copper0.3 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C124 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
Water473 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 41. The excerpt below is the record exactly as published.
Raspberry Shrub Six quarts raspberries; put them in an earthen dish with half a cup of vinegar, fill up with water. Let them remain over night. In the morning strain them through a cloth. Take one pound white sugar
Cook this with the app: pantry check, scaling, and the assistant.