Rum Shrub
From Cassell's dictionary of cookery, 1892
Serves 7
Time: three days.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1613. The excerpt below is the record exactly as published.
Rum Shrub.— This is a liqueiu- of which rum forms the alcoholic base ; the other mate- rials are sugar, lime or lemon-juice, and the rind of these fruits added to give flavour. There are many recipes for the manufacture of rum shrub, almost every maker having his own, which he holds to be the best ever invented. Rum Shrub, To Make.— To give one method of making rum shrub : — Pour a pint of cold water over the rinds of two or three yeville oranges, and let them infuse for a day or two. Strain the liqueur, and boil it with two pounds of loaf sugar to syrup. Add a j^int of strained Seville orange- juice and three pints of Jamaica rum
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.