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Shrub, Lemon or Orange
From Cassell's dictionary of cookery, 1892
Serves 12
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
Nutrition per serving
554Calories
2 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories554 kcal
Protein2.4 g
Carbohydrates141 g
Fiber2.4 g
Sugars126 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium596 mg
Calcium63 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate32 mcg
Choline8.4 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1797. The excerpt below is the record exactly as published.
Shrub, Lemon or Orange. — Take two lemons and six Seville oranges, or, if pre- ferred, take eight sweet oranges. Grate oflc the rinds, and squeeze out the juice, then with each quart of juice put three pounds of powdered loaf sugar. Stii- the sugar till it is dissolved, and put two quarts of best Jamaica rum
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