Strawberry Shrub
From The Raleigh cook book, 1907
This preparation is made wholly by cold process and makes a very superior drink.
Presented as published in 1907. 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
1981Calories
35 gProtein
433 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1981 kcal
Protein35 g
Carbohydrates433 g
Fiber0 g
Sugars265 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium57 mg
Potassium8782 mg
Calcium977 mg
Iron14 mg
Magnesium699 mg
Phosphorus1252 mg
Zinc6.2 mg
Copper2.1 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C3244 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
Water6833 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 42. The excerpt below is the record exactly as published.
Strawberry Shrub.—Place twelve pounds of strawberries in a large crock; stir five ounces of tartaric acid in two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.