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Strawberry, Cherry or Currant Shrub
From The complete cook book, 1900
Serves 1
Dilute with water and serve over ice.
Presented as published in 1900. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium6.4 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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
Water236 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 153. The excerpt below is the record exactly as published.
STRAWBERRY, CHERRY OR CURRANT SHRUB. For this purpose always use very ripe fruit. Add a cupful of water to each quart of fruit, place in a granite kettle and cook until well softened ; then press out all the juice as for jelly, and strain through a cheese cloth. Allow a cupful of sugar to each pint of juice
Cook this with the app: pantry check, scaling, and the assistant.