Shrub, Fruit
Vinegar, and Fruit Vinegar Beverages
Recipes:
(Red denotes alcohol, green
denotes a vinegar recipe not specified to have been used in a beverage, and
blue denotes a fruit vinegar beverage without alcohol.)
To make Shrub,
To nine Quarts of Brandy put two
Quarts of Lemon-juice, and four Pounds of Loaf Sugar; infuse half of the
Lemon-peels in the Brandy four and twenty Hours, then put it into a cask that
holds near, or exact the Quantity; let it be well roll'd and jumbled once a Day, for four or five
Days, then let it stand till it is fine; so bottle it off: A few Oranges do
well amongst the lemons. If it be made of Orange-juice, half the Quantity of Sugar
will do; but if it be half Lemons, and half Oranges, three Pounds of Sugar will
not be sufficient: I have experienced it.
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To make Shrub,
Take two quarts of brandy, and put
it in a large bottle, and put into it the juice of five lemons, the peels of
two, half a nutmeg, stop it up, and let it stand three days, and add to it
three pints of white wine, a pound and half of sugar; mix it, and strain it
twice thro' a flannel, and bottle it up : it is a pretty wine, and a cordial.
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Carter, Charles. The London and
country cook. London: 1749
To make
Shrub,
Take two quarts of brandy,
and put it in a large bottle, and put into it the juice of five lemons, the
peels of two, half a nutmeg; stop it up, and let it stand three days, and add
to it three pints of white wine, a pound and half of sugar; mix it, and strain
it twice thro' a flannel, and bottle it up: it is a pretty wine, and a cordial.
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314. To make
Orange Shrub.
Take seville oranges when they are
full ripe, to three dozen of oranges put half a dozen of large lemons, pare
them very thin, the thinner the better, squeeze the lemons and oranges
together, strain the juice thro' a hair sieve, to a quart of the juice put a pound
and a quarter of loaf sugar; about three dozen of oranges (if they be good)
will make a quart of juice, to every quart of juice, put a gallon of brandy,
put it into a little barrel with an open bung with all the chippings of your
oranges, and bung it up close; when it is fine, bottle it.
This is a pleasant dram, and ready
for punch all the year.
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To make Shrub.
Take a
Gallon of new Milk, put to it two quarts of Red Wine, pare fix Lemons and four
Seville Oranges very thin, put in the Rinds, and the Juice of Twelve of each
Sort, two Gallons of Rum and one of Brandy, let it stand twenty four Hours, add
to it two Pounds of double refined Sugar, and stir it well together, then put
it in a Jug, cover it close up and let it stand a Fortnight, then run it
through a Jelly Bag, and bottle it for Use.
To make Almond Shrub,
Take three Gallons Rum or Brandy, three
quarts of Orange Juice, the Peels of three Lemons, three Pounds of Loaf Sugar,
then take four Ounces of Bitter Almonds, blanch and beat them fine, mix them in
a Pint of Milk, then mix them all well together, let it stand an Hour to
curdle, run it through a Flannel Bag several Times 'till it is clear, then
Bottle it for Life.
To make Currant Shrub.
Pick
your Currants clean from the Stalks when they are full ripe, and put
Twenty-four Pounds into a Pitcher, with two Pounds of single refined Sugar,
close the Jug well up, and put it into a Pan of boiling Water 'till they are
soft, then strain them through a Jelly Bag, and to every quart of Juice put one
quart of Brandy, a pint of Red Wine, one quart of new Milk, a Pound of double
refined sugar, and the Whites of two Eggs well beat, mix them all together, and
cover them close up two Days, then run it through a Jelly Bag, and bottle it
for Use.
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To make Shrub
Mix eight pounds of the best loaf
sugar with six quarts of mountain wine, and the juice of six dozen of oranges
and six lemons, the thin rind of eighteen oranges and six lemons, and five
gallons of brandy; shake it often in the cask for ten days, and let it stand
thirty days more unmoved.
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Shrub.
To one quart of Seville orange
juice, one gallon of rum, two pounds and a half of loaf sugar beaten ; barrel
it; pare half a dozen of the oranges very thin, let them lie in a small
quantity of rum all night, the next day strain it into the vessel: this
quantity of paring is for ten gallons.
N. B. Take
particular care to shake the vessel twice a day for a fortnight, or the shrub
will be spoiled: it may then be bottled.
Currant Shrub
To five pints of currant juice,
either red or white, one pound and an half of loaf sugar; when dissolved put to
it one gallon of rum or brandy; clear it through" a flannel bag.
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Orange
Shrub
Break one hundred pounds of loaf
sugar in small pieces, put it into twenty gallons of water, boil it till the
sugar is melted, skim it well, and put it in a tub to cool; when cold, put it.
into a cask, with thirty gallons of good Jamaica rum, and fifteen gallons of
orange juice, (mind to strain all the seeds out of the juice) mix them well
together, then beat up the whites of six eggs very well, stir them well in, let
it stand a week to fine, and then draw it off for use. By the same rules you
may make any quantity you want.
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To make a twenty-pint Barrel of Double Rum Shrub.
Beat eighteen pounds of
single-refined sugar; put it into the barrel, and pour a pint of lemon and a
pint of orange juice upon the sugar; shake the barrel often, and stir it up
with a clean stick till the sugar is dissolved. Before you squeeze the fruit,
pare four dozen, of the lemons and oranges very thin; put on some rum on the
rind, and let it stand until it is to go into the barrel: when the sugar is all
melted, fill up the barrel with the rum, and put in the rum that the rind is
amongst along with it. Before the barrel is quite full, shake it heartily, that
it may be all well mixed; then fill up the barrel with the rum, and bung it up; let it
stand fix weeks before you pierce it. If you feel it is not fine enough, let it
stand a week or two longer.
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Orange Shrub.
Take
twenty gallons of water, and break into it, in small pieces, one hundred
pounds of loaf sugar. Boil it till the sugar be melted, skim it well, and put it
in a tub to cool. When cold, put it into a cask, with thirty gallons of good
Jamaica rum, and fifteen gallons of orange juice; but mind to strain all the
seeds out of the juice. Mix them well together, then beat up the whites of fix
eggs very well, stir them well in, let it stand a week to fine, and then draw it off for use. The same rules will hold good for the
making of any quantity you please.
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Williams, T. The Accomplished
Housekeeper. London: 1797
Orange Shrub,
Take twenty gallons of water, and
break into it, in finals pieces, one hundred pounds of loaf sugar. Boil it till
the sugar be melted, shim it well, and put it in a tub to cool. When cold, put
it into a cask, with thirty gallons of good Jamaica rum, and fifteen gallons of
orange juice: but mind to strain all the seeds out of the juice. Mix them well
together, then beat up the whites of fix eggs very well, stir them well in, let
it stand a week to fine, and then, draw it off for use. The same rules will
hold good for the making of any quantity you please.
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To Make Shrub
Take two quarts of brandy, and put it in a large bottle, adding
to it the juice of five lemons, the peels of two, and half a nutmeg; stop it
up, let it stand three days, and add to it three pints of white wine, and a
pound and a half of sugar; mix it, strain it twice through a flannel, and
bottle it up. It is a pretty wine, and a cordial.
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267. Raspberry Vinegar.
Fill your jar with raspberries, and cover them with vinegar; let
it stand 24 hours, and drain it off and strain it; to every pint add one pound
of sugar, put it in a jar, and set that in a pot on the fire till the vinegar
has boiled some hours; take care to keep it close covered that no water from
the pot gets in; the best way is to have hay about it; it must be covered with
a bladder while in the warm bath; when cold, bottle it and cork it very close;
when it begins to look tawny, it is done.
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To Make Shrub
Take two quarts of brandy, and put it in a large bottle, adding
to it the juice of five lemons, the peels of two and half a nutmeg; stop it up,
let it stand three days, and add to it three pints of white wine, and a pound
and a half of sugar; mix it, strain it twice through a flannel, and bottle it
up. It is a pretty wine and a cordial.
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Raspberry Vinegar.
To two quarts of raspberries, put a pint of cider vinegar. Let
them lie together two or three days; then mash them up and put them in a bag to
strain. To every pint, when strained, put a pound of best sugar. Boil it twenty
minutes, and skim it. Bottle it when cold.
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Raspberry Vinegar Water.
Put a pound of fruit into a bowl, pour on it a quart of the best
white wine vinegar, the next day strain the liquor on a pound of fresh
raspberries, and the following one do the same, but do not squeeze the fruit;
drain the liquor as dry as you can from it. The last time pass it through a
canvas wetted with vinegar. Put it into a stone jar, with a pound of sugar to
every pint of juice, broken into large lumps ; stir it when melted, then put
the jar into a saucepan of water, or on a hot hearth, simmer and skim it. When
cold, bottle it.
This is one of the most useful preparations that can be in a
house, not only as it affords a refreshing beverage, but being of singular
efficacy in complaints of the chest. A large spoonful or two in a tumbler of
water. No glazed or metal vessel must be used for it.
The fruit, with an equal quantity of sugar, makes excellent
raspberry cakes without boiling.
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Raffald, Elizabeth. The experienced English house-keeper, consisting of
near 800 original receipts. London: 1808 (also: 1818,
1823)
To make Shrub.
Take a gallon of new milk, put to it two quarts of red wine,
pare six lemons and four Seville oranges very thin, put in the rinds, and the
juice of twelve of each sort, two gallons of rum and one of brandy, let it
stand twenty-four hours, add to it two pounds of double refined sugar, and stir
it well together, then put it in a jug, cover it close up, and let it stand a
fortnight, then run it through a jelly bag, and bottle it for use.
To make Almond Shrub
Take three gallons of rum or brandy, three quarts of orange
juice, the peels of three lemons, three pounds of loaf sugar, then take four
ounces of bitter almonds, blanch and beat them fine, mix them in a pint of
milk, then mix them all well together, let it stand an hour to curdle, run it
through a flannel bag several times till it is clear, then bottle it for use..
To make Currant Shrub.
Pick your currants clean from the stalks when they are full
ripe, and put twenty-four pounds into a pitcher, with two pounds of single
refined sugar, close the jug well up, and put it into a pan of boiling water
till they are soft, then strain them through a jelly bag, and to every quart of
juice put one quart of brandy, a pint of red wine, one quart of new milk, a
pound of double refined sugar, and the whites of two eggs well beat, mix them
all together, and cover them close up two days, then run it through a jelly
bag, and bottle it for use.
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Rundell, Maria Eliza Ketelby. A New System of Domestic Cookery.
London: 1808. (also: 1811, 1817, 1819, 1823, 1826, 1833, 1840, 1859)
Raspberry Vinegar.
Put a pound of fine fruit into a china-bowl, and pour upon it a
quart of the best white wine vinegar; next day strain the liquor on a pound of
fresh raspberries; and the following day do the same, but do not squeeze the
fruit, only drain the liquor as dry as you can from h. The last time pass it through a canvas previously wet with vinegar to
prevent waste. Put it into a stone jar, with a pound of sugar to every pint of
juice, broken into large lumps; stir it when melted, then put the jar into a
sauce-pan of water* or on a hot hearth, let it simmer, and skim it. When cold,
bottle it.
This is one of the most
useful preparations that can be kept in a house, not only as affording the most
refreshing beverage, but being of singular efficacy in complaints of the chest.
A large spoonful or two in a tumbler of water. Be careful to use no glazed nor
metal vessel for it.
The fruit, with an equal quantity of sugar, makes excellent Raspberry
Cakes without boiling.
White Currant Shrub.
Strip the fruit, and prepare in ajar as for jelly; strain the
juice, of which put two quarts to one gallon of rum, and two pounds of
lump-sugar; strain through a jelly-bag.
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White Currant Shrub.
Having
stripped the fruit, prepare in a jar as for jelly: put one gallon of rum, and
two pounds of lump sugar to two quarts of the strained juice, and strain
through a jelly-bag till clear: bottle for use.
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Currant Shrub.
In a quart of rum or brandy, put three quarters of a pint of the
strained juice of red or white currants, and the rind of half a Seville orange,
with a little nutmeg. When it has stood a day or two closely corked, add a pint
of white wine, with three quarters of a pound of loaf-sugar, and straining it,
as soon as the sugar is dissolved, through a flannel bag, bottle it for use.
Red currants will be best for the brandy, and white ones for the rum. Good
raisin wine may be used instead of mountain or sherry.
An Excellent Currant Shrub.
To
two quarts of the clear juice of ripe currants, add three pounds and a half of
lump, or of good white India or Havanna sugar, and one gallon of old rum and
brandy in the proportion of two-thirds rum and one third brandy. Filter it
carefully through a flannel or cotton cloth, and bottle it up for use. If it is
to be used soon, three quarts of spirits will be sufficient, viz. two quarts of
rum and one of brandy. This makes a most delicious beverage, when mixed with
water, for warm weather.
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Raspberry vinegar.
Put two pounds of fruit into a bowl, and pour upon it half a
gallon of the best white wine vinegar. The following day,
strain the liquor on two pounds of fresh raspberries, and the day following the
same, but do not squeeze the fruit, only drain it as dry as possible. The
following day, pass it through a canvas previously wet with vinegar. Put the
whole into a stone-jar, with a pound of sugar to every pint of juice, broken
into large lumps, stir it till melted, then stand the jar in a saucepan of
water, let it simmer, and skim it well. When cold, bottle it, and cork tight.
Raspberry vinegar.
To a market gallon of raspberries, take half a gallon of common
vinegar, put it into an earthen pan, and let them stand three days; then strain
them through a flannel bag, turning back the juice till it runs bright: and to
every quart of juice take a quart of clarified sugar, boil it till it snaps,
put in your juice and boil it one minute, take off the scum, put it in a stone
bottle, and it will keep if necessary two years.
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Raspberry Vinegar
Take six pounds of raspberries, gathered in dry weather, six
pounds of pounded sugar, put them in an earthen pan, lay a layer of raspberries
and a layer of sugar; let them stand for three days, and stir them once a day
with a wooden spoon; then take three pints of Burgundy vinegar,
put it to them, stir them well together, put them into a clean
preserving pan, over a charcoal fire, make them boiling hot, then run them through
a jelly bag, put the syrup in a clean earthen pot; then put a large kettle of
water on the fire, put the pot with the syrup in the boiling water, and let it
boil for two hours; if not sweet enough, sweeten it to your palate with fine
loaf sugar; let it stand till cold, and put it into dry pint bottles.
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Raspberry Vinegar.
The best way to make this is to pour three pints of the best
white wine vinegar on a pint and a half of fresh gathered red raspberries in a
stone jar, or china bowl, (neither glazed earthenware, nor any metallic vessel,
must be used ;) the next day strain the liquor over a like quantity of fresh
raspberries; and the day following do the same. Then drain off the liquor
without pressing, and pass it through a jelly bag, (previously wetted with
plain vinegar) into a stone jar, with a pound of pounded lump sugar to each
pint. When the sugar is dissolved, stir it up, cover down the jar, and set it
in a sauce-pan of water, and keep it boiling for an hour, taking off the scum;
add to each pint a glass of brandy, and bottle it: mixed in about eight parts
of water, it is a very refreshing and delightful summer drink. An excellent cooling
beverage to assuage thirst in ardent fevers, colds, and inflammatory
complaints, &c. and is agreeable to most palates.
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Raspberry Vinegar for Summer
Beverage.
Fill a jar with raspberries, and cover them with vinegar, cork
it and leave it three days, strain it, and to every pint put one pound of
sugar; put it into ajar, and set it to boil in a bain-marie for some
hours: it ought to be well covered, and have a cloth about it, to prevent
accidents. Let it cool, bottle, and cork it well; when it looks brownish, it is
enough.
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No. 117.—Raspberry-Vinegar
Syrup.
Take white or red raspberries, pick them very clean, mash them,
and let them ferment, (see No. 111); drain off the juice, and for every pint
add two pints of vinegar; filter it, add three pounds of loaf-sugar, reduce it
to a pearl, (see No. 7).—Observe to take white wine vinegar, and fine
loaf-sugar, to white raspberries.
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46. To Make Raspberry Vinegar Most Delicious
Put one quart of clean picked raspberries into a large bowl,
pour on them one quart of best white wine vinegar, the next day strain off the
liquor on one pound of fresh raspberries, and the following day do the same,
but do not squeeze the fruit, but drain the liquor as dry as possible from the
fruit; the last time pass it through a cloth wet in vinegar, to prevent any
waste, then put it into a stone jar, with a pound of sugar to every pint of
juice, let your sugar be in large lumps, as it is much better; when dissolved
stir it up well, put your jar in a pot of hot water, let it simmer, skim well,
and when cold bottle and cork close.
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Raspberry Vinegar
Pour on fresh-gathered raspberries, put into a large stone or
china dish, the best champagne vinegar, in the proportion of a bottle to two
quarts of fruit. Next day pour off the liquor, and pour a little more vinegar
over the fruit; but where the fruit is plenty and cheap, you need not mind
expressing the juice too carefully; strain through a sieve, but do not bruise
the fruit. To every pint of the vinegar and juice which are now blended, allow
a full pound of good refined sugar. Break it in pieces, and dissolve it in the
juice. Place the whole in a stone-jar, (not a glazed earthen one,) and put the
jar covered in a kettle of boiling water for an hour; take off what scum
arises; when cool, bottle the vinegar for use. This is an exceedingly pleasant
beverage in hot weather. Two spoonfuls mixed with water make a delicious
draught; but the large quantity of acid which it contains may in some cases
render it an improper one.
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Raspberry Shrub
Raspberry shrub mixed with water is a pure delicious drink for
summer; and in a country where raspberries are abundant, it is good economy to
make it answer instead of Port and Catalonia wine. Put raspberries in a pan and
scarcely cover them with strong vinegar. Add a pint of sugar to a pint of
juice; (of this you can judge by first trying your pan to see how much it
holds) scald it, skim it, and bottle it when cold.
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Vinegar, Syrup of.
Take a large wide-mouthed glass bottle, pour into it two quarts
of the best vinegar, and as many picked raspberries as the bottle will contain,
taking care that the vinegar does come above them; let these stand covered for
a week. At the end of that time, pour both vinegar and raspberries on a silk
sieve, pressing the latter lightly, that the juice may run through with the
vinegar ; when perfectly clear, weigh it, and put double its weight of fine
sugar, crushed; pour the vinegar in, close the matrass, and set it in a
moderately heated bain marie; as soon as the sugar is dissolved, let the
fire go out gradually, and when the syrup is cold, bottle it. The corks should
be sealed, to exclude the air entirely.
Currant Shrub
To five pints of currant juice, either red or white, one pound
and a half of loaf sugar; when dissolved, put to it one gallon of rum or
brandy; clear it through a flannel bag.
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Raspberry Vinegar
The best way to make this, is to pour three pints of the best
white wine vinegar on a pint and a half of fresh-gathered red raspberries in a
stone jar, or china bowl (neither glazed earthenware, nor any metallic vessel,
must be used;) the next day strain the liquor over a like quantity of fresh
raspberries; and the day following do the same. Then drain off the liquor
without pressing, and pass it through a jelly-bag (previously wetted with plain
vinegar) into a stone jar, with a pound of pounded lump sugar to each pint.
When the sugar is dissolved, stir it up, cover down the jar, and set it in a
saucepan of water, and keep boiling for an hour, taking off the scum; add to
each pint a glass of brandy, and bottle it: mixed in about eight parts of
water, it is a very refreshing and delightful summer drink. An excellent
cooling beverage to assuage thirst in ardent fevers, colds, and inflammatory
complaints, &c. and is agreeable to most palates.
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628. Raspberry vinegar.
Put a quart of raspberries and a quart of the best vinegar into
a china bason; let them stand a day, then strain off the liquor on to a quart
more raspberries; do not squeeze, but drain the pulp as dry as you can; and to
prevent waste of juice, it may be well to wet your straining cloth with
vinegar; the day following repeat this process on another quart of raspberries.
Having stood a day and been again drained off, the liquor is to be simmered, in
an unglazed earthen pipkin or stone jar, with one pound of fine loaf sugar to
each pint of liquor; let it simmer about a quarter of an hour; when cold bottle
and closely cork it. Be careful that through the whole process no metal or
glazed earthen vessel is used. Some people put all the raspberries at once, and
let it stand three days, which perhaps answers as well. A tablespoon full of
this liquor in a glass of water, makes a most refreshing drink for sick
persons, and is particularly serviceable in complaints of the chest.
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583. Currant Shrub.
In a quart of rum or
brandy put three quarters of a pint of the strained juice of currants, and the
rind of half a Seville orange, with a little nutmeg. When it has stood a day or
two closely corked, add a pint of white wine, with three quarters of a pound of
loaf sugar; and straining it as soon as the sugar is dissolved through a
flannel bag, bottle it for use. Red currants will be best for brandy, and white
currants for rum: good raisin wine may be used instead of mountain or sherry.
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Raspberry Vinegar
May be made either by boiling down the juice with an equal
weight of sugar, the same as for jelly, and then mixing it with an equal
quantity of distilled vinegar, to be bottled with a glass of brandy in each
bottle; or,
In a china bowl or stone
jar (free from metallic glaze) steep a quart of fresh gathered raspberries in
two quarts of the best white wine vinegar. Next day strain the liquor on an
equal quantity of fresh fruit, and the next day do the same. After the third
steeping of fruit, dip a jelly-bag in plain vinegar to prevent waste, and
strain the flavoured vinegar through it into a stone-jar. Allow to each a pint
of vinegar, a pound of loaf sugar powdered. Stir in the sugar with a silver
spoon, and, when dissolved, cover up the jar and set it in a kettle of water.
Keep it at boiling heat one hour; remove the scum. When cold, add to each pint
a glass of brandy, and bottle it. This is a pleasant and useful drink in hot
weather or in sickness: one pint of the vinegar to eight of cold water.
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Raspberry Vinegar
Put a quart of ripe red raspberries in a bowl; pour on them a
quart of strong well flavoured vinegar--let them stand twenty-four hours,
strain them through a bag, put this liquid on another quart of fresh
raspberries, which strain in the same manner--and then on a third quart: when
this last is prepared, make it very sweet with pounded loaf sugar; refine and
bottle it. It is a delicious beverage mixed with iced water.
Cherry Shrub
Gather ripe morello cherries, pick them from the stalk, and put
them in an earthen pot, which must be set into an iron pot of water; make the
water boil, but take care that none of it gets into the cherries; when the
juice is extracted, pour it into a bag made of tolerably thick cloth, which
will permit the juice to pass, but not the pulp of your cherries; sweeten it to
your taste, and when it becomes perfectly clear, bottle it--put a gill of
brandy into each bottle, before you pour in the juice--cover the corks with
rosin. It will keep all summer, in a dry cool place, and is delicious mixed
with water.
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Cherry Shrub
Break up some fine ripe cherries, press out all the juice, and
put it in a preserving kettle with a pound of loaf sugar to each quart of
juice. Break up a few of the cherry seeds, boil them in a very little water,
till the flavor is extracted, and strain the liquid into the juice and sugar.
Boil it for eight or ten minutes, skim it, and cool it. Have ready some small
bottles, washed clean, and dried; put in each a wine glass of brandy; fill them
with the syrup, and cork them securely. It makes a very delicious ice, frozen
over twice, as directed for ice creams, and is also fine, mixed with iced
waters.
Raspberry Shrub
Gather fine ripe raspberries, (the English ones are best,) pick
them, but do not wash them, break them up and put them in a jar. Pour in as
much good vinegar as will cover them well, close the jar, and let them steep
for several days. Then strain them through a cloth, pressing them, to obtain
all the juice you can; pour it on a fresh supply of berries, let them set again
for several days, them boil them up, strain the liquid through a cloth, and set
it by to cool. Mix with it half a pound of loaf sugar to each quart of the
liquid, and when it is completely dissolved, and the liquid cold, bottle it,
securing the corks with melted rosin. Strawberry shrub may be made in the same
manner, and either is very nice, mixed with iced water, for a summer drink.
Crab-apple Shrub
Gather your crab-apples when ripe, break them up with a wooden
mallet, and boil them for a few minutes in just enough water to cover them;
then strain the liquid and set it by till next day; mix with it a pound and a half
of loaf sugar to each quart of the liquid, and boil and skim it well. When it
is cold, put it up in quart bottles, putting in each a gill of brandy, and mix
it with iced water for a summer's drink.
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Raspberry Vinegar
Put two quarts of ripe fresh gathered raspberries into a stone
or china vessel, and pour on them a quart of vinegar. Let it stand twenty-four
hours, and then strain it through a sieve. Pour the liquid over two quarts of
fresh raspberries, and let it again infuse for a day and a night. Then strain
it a second time. Allow a pound of loaf sugar to every pint of juice. Break up
the sugar, and let it melt in the liquor. Then put the whole into a stone jar,
cover it closely, and set it in a kettle of boiling water, which must be kept
on a quick boil for an hour. Take off all the scum, and when cold, bottle the
vinegar for use.
Raspberry vinegar mixed with water is a pleasant and cooling beverage in warm weather; also in fevers.
Raspberry vinegar mixed with water is a pleasant and cooling beverage in warm weather; also in fevers.
Fox Grape Shrub
--Gather the grapes when they are full grown, but before they
begin to purple. Pick from the stems a sufficient quantity to nearly fill a
large preserving kettle, and pour on them as much boiling water as the kettle
will hold. Set it over a brisk fire, and keep it scalding hot till all the
grapes have burst. Then take them off, press out and strain the liquor, and
allow to each quart a pound of sugar stirred well in. Dissolve the sugar in the
juice; then put them together into a clean kettle, and boil and skim them for
ten minutes, or till the scum ceases to rise. When cold, bottle it, first
putting into each bottle a jill of brandy. Seal the bottles, and keep them in a
warm closet.
You may make gooseberry shrub in this manner.
You may make gooseberry shrub in this manner.
Currant Shrub
--Your currants must be
quite ripe. Pick them from the stalks, and squeeze them through a linen bag. To
each quart of juice allow a pound of loaf-sugar. Put the sugar and juice into a
preserving kettle, and let it melt before it goes on the fire. Boil it ten
minutes, skimming it well. When cold, add a jill of the best white brandy to
each quart of the juice. Bottle it, and set it away for use; sealing the corks.
It improves by keeping.
Raspberry shrub may be made in this manner; also strawberry.
Raspberry shrub may be made in this manner; also strawberry.
Cherry Shrub
--Pick from the stalks,
and stone a sufficient quantity of ripe morellas, or other red cherries of the
best and most juicy description. Put them with all their juice into a stone
jar, and set it, closely covered, into a deep kettle of boiling water. Keep it
boiling hard for a quarter of an hour. Then pour the cherries into a bag, and
strain and press out all the juice. Allow a pound of sugar to a quart of juice,
boil them together ten minutes in a preserving kettle, skimming them well, and
when cold, bottle the liquid; first putting a jill of brandy into each bottle.
**************************
Rundell, Maria Eliza Ketelby. A New System of Domestic Cookery: With the
Addition of Many New Receipts. London: 1840 (also: 1824,
1826, 1833)
Raspberry Vinegar.
Put a pound of fine fruit into a china-bowl, and pour upon it a
quart of the best white wine vinegar; next day strain the liquor on a pound of
fresh raspberries ;and the following day do the same, but do not squeeze the
fruit, only drain the liquor as dry as you can from it. The last time pass it
through a canvas previously wet with vinegar to prevent waste. Put it into a
stone jar, with a pound of sugar to every pint of juice, broken into large
lumps; stir it when melted, then put the jar into a sauce-pan of water, or on a
hot hearth, let it simmer, and skim it. When cold, bottle it.
This is one of the most useful preparations that can be kept in
a house, not only as affording the most refreshing beverage, but being of
singular efficacy in complaints of the chest. A large spoonful or two in a
tumbler of water. Be careful to use no glazed nor metal vessel for it.
*****************
662. Raspberry Vinegar.
To every six pounds of raspberries (full ripe) add four pounds
of lump sugar and one pint of Burgundy vinegar; cover it three days, then
strain it clear through a napkin. Put it into a jar, and tie a paper slightly
over the top; then set the jar in a saucepan of boiling water, placed over a
stove fire, and let it boil an hour. If not sweet enough, add half-a-pound more
sugar while it is boiling. When cold, put it into dry pint bottles, and well
cork it: it will keep many years.
*************************
Dayton & Saxton. The American Housewife. New York. 1841
351. Currant Shrub.
To a pint of strained currant juice, put a pound of sugar. Boil
the sugar and juice gently together, eight or ten minutes, then set it where it
will cool. Add, when lukewarm, a wine glass of French brandy to every pint of
syrup—bottle and cork it tight—keep it in a cool place.
352. Raspberry Shrub.
To three quarts of
fresh, ripe raspberries, put one of good vinegar. Let it remain a day—then
strain it, and put to each pint a pound of white sugar. Boil the whole together
for half an hour, skim it clear. When cool, add a wine glass of French brandy
to each pint of the shrub. A couple of
table-spoonsful of this, mixed with a tumbler two-thirds full of water, is a
wholesome and refreshing drink in fevers.
353. Lemon Shrub.
Procure nice fresh lemons—pare the rind off thin, then squeeze
out the juice of the lemons, and strain it. To a pint of the juice put a pound
of white sugar, broken into small pieces. Measure out for each pint of the
syrup three tablespoonsful of French brandy, and soak the rind of the lemons in it. Let the whole remain a day, stirring up the lemon,
juice and sugar frequently. The next day turn off the syrup, and mix it with
the brandy and lemon rinds—put the whole in clean bottles, cork and seal them
tight, and keep them in dry sand, in a cool place.
**************************
Raspberry Vinegar
Having procured a sufficient quantity of fresh gathered raspberries,
bruise them in a large bowl, and having poured over them some good vinegar, (in
the proportion of a pint to a quart of the fruit,) cover closely; let it stand
for four days, stirring at least once every day; then strain it through a jelly
bag, until all the liquid has drained through, but without pressing it; to a
pint of this strained liquor, add a pound of pounded lump sugar, which must be
boiled for about a quarter of an hour, taking off the scum as it rises; when
cold, bottle and cork; a glass of brandy may be added to a quart of raspberry
vinegar. This article is very useful in sore throats, or in fevers, mixed with
water, as a refreshing beverage.
***********************
Raspberry Vinegar
To a quart of common vinegar put two quarts of fresh
raspberries, let them stand twenty-four hours; then drain them off, but do not
squeeze them. Put in two quarts more, let them stand as before, and this must
be repeated a third time. After which put the vinegar into a jar, measure it,
and to every pint put a pound of lump-sugar. Set the jar up to the neck in
boiling water, and let the vinegar boil for ten minutes, stirring it
frequently. There should on no account be fewer raspberries than the proportion
mentioned, and the vinegar will not be fit for use until the following summer.
N.B. The last two quarts of raspberries will make most excellent
jam: it will not do to mix with cream, but for all other purposes will be as
good as the common jam, or with an equal quantity of sugar it will make
excellent raspberry cakes without boiling. The raspberries should be put into a
china bowl, and care must be taken not to use glazed or
metal vessels in boiling.
**************************************
Raspberry Shrub
Raspberry shrub mixed with water is a pure, delicious drink for
summer; and in a country where raspberries are abundant, it is good economy to
make it answer instead of Port and Catalonia wine. Put raspberries in a pan,
and scarcely cover them with strong vinegar. Add a pint of sugar to a pint of
juice; (of this you can judge by first trying your pan to see how much it holds
;) scald it, skim it, and bottle it when cold.
**********************
Raspberry Vinegar
An extemporaneous Raspberry Vinegar is made by dissolving half a
pint of raspberry jelly in a pint of vinegar. This, when diluted with water,
(forming Raspberry-Vinegar Water,) affords a pleasant cooling beverage for
allaying thirst in fevers, colds, and inflammatory maladies.
***********************
Raspberry Vinegar. No.
1.
Fill a very large jug or jar with raspberries; then pour as much
white wine vinegar upon them as it will hold; let it stand four days, stirring
it three times every day. Let it stand four days more, covered close up,
stirring it once a day. Strain it through a hair sieve, and afterwards through
a flannel bag; and to every pint of liquor add one pound of loaf-sugar. Simmer
it over the fire, skimming it all the time, till quite clear. As soon as cold,
bottle it.
This is very good sauce for a plain batter pudding and pancakes.
Raspberry Vinegar. No.
2.
Take two pounds of sugar; dissolve it in a pint of water; then
clarify, and let it boil till it is a thick syrup. Take the same quantity of
raspberries, or currants, but not too ripe, and pour over them a quarter of a
pint of vinegar, in which they must steep for twenty-four hours. Pour the fruit
and vinegar into the syrup, taking care not to bruise the fruit; then give it
one boil, strain it, and cork it up close in bottles. The fruit must be
carefully picked and cleaned, observing not to use any that is in the least
decayed. To the syrup of currants a few raspberries may be added, to heighten
the flavour. An earthen pipkin is the best to boil in.
Raspberry Vinegar. No.
3.
Fill a jug with
raspberries; add as much of the best vinegar as the jug will hold; let the
fruit steep ten or twelve days; then strain the liquor through a fine sieve,
without squeezing the raspberries; put three pounds of lump sugar to a quart of
juice, and skim it.
Currant Shrub.
Pick the currants from the stalks; bruise them in a marble
mortar; run the juice through a flannel bag. Then take two quarts of the clear
juice; dissolve in it one pound of double refined sugar, and add one gallon of
rum. Filter it through a flannel bag till quite fine.
**************************************
Raspberry Vinegar.
Red raspberries, 9
pints; vinegar, 1 gallon. Macerate, then strain with expression, and add sugar,
4 or 5 pounds; brandy, 1 pint.
************
Strawberry Vinegar of Delicious Flavour
Take the stalks from the
fruit, which should be of a highly flavoured sort, quite ripe, fresh from the
beds, and gathered in dry weather; weigh and put it into large glass jars, or
wide-necked bottles, and to each pound pour about a pint and a half of fine
pale white wine vinegar, which will answer the purpose
better than the entirely colourless kind sold under the name of distilled vinegar, but which is, we believe, the pyroligneous
acid greatly diluted. Tie a thick paper over them, and let the strawberries
remain from three to four days; then pour off the vinegar and
empty them into a jelly-bag, or suspend them in a cloth that all the liquid may
drop from them without pressure; replace them with an equal weight of fresh
fruit, pour the vinegar upon it, and three days
afterwards repeat the same process, diminishing a little the proportion of
strawberries, of which the flavour ought ultimately to overpower that of the vinegar. In from two to four days drain off the liquid
very closely, and after having strained it through a linen or a flannel bag,
weigh it, and mix with it an equal quantity of highly-refined sugar roughly
powdered; when this is nearly dissolved, stir the syrup over a very clear fire until it has boiled five minutes, and skim it thoroughly
,• pour it into a delicately clean stone pitcher, or into large china jugs,
throw a folded cloth over and let it remain until the morrow; put it into pint
or half-pint bottles, and cork them lightly with new velvet corks; for if these
be pressed in tightly at first, the bottles would be liable to burst: in four
or five days they may be closely corked, and stored in a dry and cool place.
Damp destroys the colour and injures the flavour of these fine fruit-vinegars;
of which a spoonful or two in a glass of water affords so agreeable a summer
beverage, and one which, in many cases of illness, is so acceptable to
invalids. They make also most admirable sauces for common custard, batter, and
various other simple and sweet light puddings.
Strawberries (stalked),
4 lbs.; vinegar, 3 quarts: 3 to 4 days. Vinegar drained and poured on fresh strawberries, 4 lbs.:
3 days. Drained again on to fresh fruit, 3 to 4
lbs.: 2 to 4 days. To each pound of the vinegar, 1
lb. of highly-refined sugar: boiled 5 minutes. Lightly corked, 4 or 5
days.
Obs.—Where there is a garden the fruit may be thrown into the vinegar as it ripens, within an interval of forty-eight
hours, instead of being all put to infuse at once, and it must then remain in
it a proportionate time: one or two days in addition to that specified will
make no difference to the preparation. The enamelled German stewpans are the
best possible vessels to boil it in; but it may be simmered in a stone jar set
into a pan of boiling water when there is nothing more appropriate at hand;
though the syrup does not usually keep so well when this last method is
adopted.
Raspberries and
strawberries mixed will make a vinegar of very
pleasant flavour; black currants also will afford an exceedingly useful syrup
of the same kind.
Strawberry Acid Royal
Dissolve in a quart of spring water two ounces of citric acid,
and pour it on as many quite ripe and richly-flavoured strawberries, stripped
from their stalks, as it will just cover; in twenty-four hours drain the liquid
closely from the fruit, and pour on it as much more; keep it in a cool place,
and the next day drain it again entirely from the fruit, and boil it gently for
three or four minutes, with its weight of very fine sugar, which should be
dissolved in it before it is placed over the fire. It should be boiled, if
possible, in an enamelled stewpan. When perfectly cold put it into small dry
bottles for use, and store it in a cool but not damp place. It is one of the
most delicate and deliciously flavoured preparations possible, and of beautiful
colour. If allowed to remain longer than the eight-and-forty hours before it is
boiled, a brisk fermentation will commence. It must be well secured from the
air when stored.
Water, 1 quart; citric acid, 2 ozs.; strawberries, 2 to 3 lbs. :
24 hours. Same quantity of fruit: 24 hours. Equal weight of sugar and this
liquid: 3 to 4 minutes at the utmost.
Very Fine Raspberry Vinegar
Fill glass jars, or large wide-necked bottles, with very ripe
but perfectly sound, freshly gathered raspberries, freed from their stalks, and
cover them with pale white wine vinegar: they may
be left to infuse from a week to ten days without injury, or the vinegar may be poured from them in four and five, when
more convenient. After it is drained off, turn the fruit into a sieve placed
over a deep dish or bowl, as the juice will flow slowly from it for many hours; put fresh raspberries into the bottles, and
pour the vinegar back upon them; two or three days
later change the fruit again, and when it has stood the same space of time,
drain the whole of the vinegar from it, pass it through
a jelly-bag, or thick linen cloth, and boil it gently for four or five minutes
with its weight of good sugar roughly powdered, or a pound and a quarter to the
exact pint, and be very careful to remove the scum entirely, as it rises. On
the following day bottle the syrup, observing the directions which we have
given for the strawberry vinegar. When the fruit is
scarce, it may be changed twice only, and left a few days longer in the vinegar.
Raspberries, 6 lbs.; vinegar, 9
pints: 7 to 10 days. Vinegar drained on to fresh
raspberries (fi lbs. of): 3 to 5 days. Poured again
on fresh raspberries, 6 lbs.: 3 to 5 days. Boiled 5 minutes with its weight of
sugar.
Obs.—When the process of sugar-boiling is well understood, it will
be found an improvement to boil that which is used for raspberry
or strawberry vinegar to candy height before
the liquid is mixed with it; all the scum may then be removed with a couple of
minutes simmering, and the flavour of the fruit will be more perfectly
preserved. For more particular directions as to the mode of proceeding, the
chapter on confectionary may be consulted.
***************************
Raspberry Vinegar
329. The best way to make this, is to pour three pints of the
best white wine Vinegar on a pint and a half of fresh-gathered Red Raspberries
in a Stone Jar, or China bowl (neither glazed earthenware, nor any metallic
vessel, must be used); the next day strain the liquor over a like quantity
of fresh Raspberries: and the day following do the same. Then drain off the
liquor without pressing, and pass it through a Jelly Bag (previously wetted
with plain Vinegar) into a stone Jar, with a pound of pounded lump Sugar to
each pint. When the Sugar is dissolved, stir it up, cover down the Jar, and set
it in a sauce-pan of water, and keep it boiling for an hour, taking off the
scum ; add to each pint a glass of Brandy, and bottle it: mixed in about eight
parts of water, it is a very refreshing and delightful Summer drink. An
excellent cooling beverage to assuage thirst in ardent fevers, colds, and
inflammatory complaints, &c. and is agreeable to most palates.
**********************
356. Raspberry-
Vinegar.
Pour on fresh-gathered
raspberries, put in a large stoneware or china dish, or wide-necked bottles,
the best champagne vinegar, in the proportion of a bottle to two quarts of
fruit. Next day pour off the liquor, and pour a little more vinegar over the
fruit: where the fruit is plentiful and cheap, you need not mind expressing the
juice too carefully; strain through a sieve, but do not bruise the fruit. To
every pint of the vinegar and raspberry juice, now blended, allow a full pound
of good refined sugar. Break it in pieces, and dissolve it in the juice. Boil
the syrup for seven minutes, or it is better to place the whole in a stone jar,
(not a glazed earthen one,) and put the jar, (covered,) in a kettle of boiling
water for an hour; take off what scum arises; when cool bottle the vinegar for
use. This is an exceedingly pleasant beverage in hot weather. Two spoonfuls
mixed with water make a delicious summer draught; but the large quantity of
acid which it contains may, in some cases, render it an improper one. With
currant-jelly it makes an admirable sauce for roast venison or mutton, and is
made extempore by melting raspberry jelly in vinegar
***************************************
Fine Raspberry Vinegar
Put a sufficient quantity of ripe raspberries into a large
wooden or stone vessel, and pour on as much of the best genuine white
wine vinegar as will cover them well. Cover the vessel, and let it stand
undisturbed during twenty-four hours; or longer, if the juice is not entirely extracted;
when it is, the raspberries will look whitish and shrunk. You must, on no
account, bruise or stir them. Then strain the whole liquid through a large hair
sieve placed over a broad stone pan. Let the juice run through of itself,
without any mashing or squeezing. The least pressing will cause the liquid,
when finished, to look cloudy and dull. Have ready, in another vessel, the same
quantity of fresh raspberries that you put in at first; and pour the strained
liquid over them. Cover it, and let it again stand undisturbed for twenty-four
hours or more. Then again pass it through a sieve, without any squeezing. A
third time pour the liquid over the original quantity of fresh raspberries in
another vessel, and let it stand untouched during twenty-four hours. Afterwards
measure the liquid, and to every pint allow a pound of the best double-refined
loaf-sugar, broken small. Put the whole into a large preserving-kettle, and
boil and skim it about twenty minutes. Then pour it into a clean stone vessel,
and set it to cool. Cover it, and let it stand all night. Next day, transfer it
to bottles, which must be perfectly dry and clean. Cork them closely, and seal
the corks. It will keep for years if made exactly according to the above
directions.
To use it as a beverage, put a large wine-glass of the raspberry vinegar into a tumbler, and fill it up with ice-water. Mixed with hot water, and drank as warm as possible immediately on going to bed, it is an excellent palliative for a cold; and, by producing a perspiration, will sometimes effect a cure.
To use it as a beverage, put a large wine-glass of the raspberry vinegar into a tumbler, and fill it up with ice-water. Mixed with hot water, and drank as warm as possible immediately on going to bed, it is an excellent palliative for a cold; and, by producing a perspiration, will sometimes effect a cure.
French Raspberry Vinegar
Take a sufficiency of fine ripe raspberries. Put them into a
deep pan, and mash them with a wooden beetle. Then pour them, with all their
juice, into a large linen bag, and squeeze and press out the liquid into a
vessel beneath. Measure it; and to each quart of the raspberry-juice allow a
pound of powdered white sugar, and a pint of the best cider vinegar. First mix
together the juice and the vinegar, and give them a boil in a
preserving-kettle. When they have boiled well, add gradually the sugar, with a
beaten white of egg to every two pounds; and boil and skim it till the scum
ceases to rise. When done, put it into clean bottles, and cork them tightly. It
is a very pleasant and cooling beverage in warm weather, and for invalids who
are feverish. To use it, pour out half a tumbler of raspberry vinegar, and fill
it up with ice-water.
It is a good palliative for a cold, mixed with hot water, and taken as hot as possible immediately on going to bed, so as to produce perspiration.
It is a good palliative for a cold, mixed with hot water, and taken as hot as possible immediately on going to bed, so as to produce perspiration.
*****************
539. Cherry Shrub.
Pick ripe Morello cherries from the stem; put them in an earthen
pot; place that in an iron pot of water; boil till the juice is extracted;
strain it through a cloth thick enough to retain the pulp, and sweeten it to
your taste. When perfectly clear, bottle it, sealing the cork. By first putting
a gill of brandy into each bottle, it will keep through the summer. It is
delicious mixed with water.
540. Currant Shrub.
To a pound of sugar, add
a pint of strained currant juice; boil it gently eight or ten minutes, skimming
it well; take it off; and when lukewarm, add half a gill of brandy to every
pint of shrub. Bottle tight.
541. Raspberry Shrub.
Put one quart of vinegar to three quarts of ripe raspberries ;
after standing a day, strain it, adding to each pint a pound of sugar, and skim
it clear, while boiling about half an hour. Put a wineglass of brandy to each
pint of the shrub, when cool. Two spoonfuls of this mixed with a tumbler of
water, is an excellent drink in fevers.
542. Lemon Shrub.
Pare a thin rind off from fresh lemons; squeeze out and strain
the juice; put to a pint of it, a pound of sugar broken
in small pieces; take for each pint of the sirup three spoonfuls of brandy, and
soak the rind of the lemon in it. Let all stand one day, frequently stirring up
the lemon juice and sugar. Next day pour off the sirup, and mix it with the
brandy and lemon rinds. Keep it under sealed corks, in dry sand, in a cool
place.
******************************************
Strawberry Vinegar
Put four pounds very ripe strawberries, nicely dressed, to three
quarts of the best vinegar, and let them stand three, or four days. Then drain
the vinegar through a jelly-bag, and pour it on to the same quantity of fruit.
Repeat the process in three days a third time. Finally, to each pound of the
liquor thus obtained, add one pound of fine sugar. Bottle it and let it stand
covered, but not tight corked, a week; then cork it tight, and set it in a dry
and cool place, where it will not freeze.
Raspberry vinegar can be made in the same way.
Raspberry vinegar can be made in the same way.
Royal Strawberry Acid
Take three pounds of ripe strawberries, two ounces of citric
acid, and one quart of spring water. Dissolve the acid in the water and pour it
on to the strawberries, and let them stand in a cool place twenty-four hours.
Then drain the liquid off and pour it on to three pounds more of strawberries,
and let it stand twenty-four hours. Then add to the liquid its own weight of
sugar, boil it three or four minutes (in a porcelain lined preserve kettle,
lest metal may affect the taste), and when cool, cork it in bottles lightly for
three days, and then tight, and seal them. Keep it in a dry and cool place,
where it will not freeze. It is very delicious for the sick, or the well.
**************
Raspberry Vinegar
To 1 quart of common vinegar put 2 quarts of fresh raspberries,
let them stand 24 hours; then drain them off, but do not squeeze them. Put in 2
quarts more, let them stand as before, and this must be repeated a third time.
After which, put the vinegar into a jar, measure it, and to every pint put 1
lb. of lump-sugar. Set the jar up to the neck in boiling water, and let the vinegar
boil for 10 minutes, stirring it frequently. There should on no account be
fewer raspberries than the proportion mentioned, and the vinegar will not be
fit for use until the following summer.
{Shrub} Of White Currant
Strip the fruit, and prepare it in a jar as for jelly; strain
the juice, of which put 2 quarts to 1 gallon of rum, and 2 lbs. of lump-sugar;
strain through a jelly-bag.
Or:
To a gallon of rum put 2 quarts of white currant juice strained,
and 1 1/2 lb. of
lump-sugar; stir them well together, and let them stand in a pan closely
covered all night. Stir it well in the morning, strain it through a sieve of
coarse cloth, and then through a jelly-bag. Should it not be clear, put it
through the jelly-bag a second time, then bottle it for use.
*********************
Raspberry Vinegar Beverage
92. Put two tablespoonfuls of raspberry vinegar into a cup, over
which pour half a pint of boiling water; when cold, use it as you may be
instructed or when necessary; any kind of fruit syrup would answer the same
purpose, and be equally as good, that is, currants, cherries, strawberries
mulberries, &c.
*****
Raspberry Vinegar
Take a large wide-mouth bottle, pour into it two quarts of the
best vinegar, and as many picked raspberries as the bottle will hold, taking
care that the vinegar does come above them; let these stand covered for a week,
at the end of that time pour both vinegar and raspberries on to a silk sieve,
pressing the latter lightly that the juice may run through with the vinegar,
when perfectly clear weigh it, and put double its weight of refined sugar
crushed, pour the vinegar in, close the matrass, and set it in a moderately
heated bain marie; as soon as the sugar is dissolved let the fire go out gradually,
and when the syrup is cold bottle it. The corks should be sealed to exclude the
air entirely.
************************
154. Cherry Shrub.
Pick ripe acid cherries from the stem, put them in an earthen
pot; place that in an iron pot of water; boil till the juice is extracted;
strain it through a cloth thick enough to retain the pulp, and sweeten it to
your taste. When perfectly clear, bottle it, sealing the cork. By first putting
a gill of brandy into each bottle, it will keep through the summer. It is
delicious mixed with water. Irish or Monongahela whiskey will answer instead of
the brandy, though not as good.
155. White Currant Shrub.
Strip the fruit, and prepare in a jar, as for jelly; strain the
juice, of which put two quarts to one gallon of rum, and two pounds of
lump-sugar; strain through a jelly-bag.
156. Currant Shrub.
1 lb. of sugar. 1 pint of strained currant juice. Boil it gently
eight or ten minutes, skimming it well; take it off, and when lukewarm, add
half a gill of brandy to every pint of shrub. Bottle tight.
157. Raspberry Shrub.
1 quart of vinegar. 3 quarts of ripe raspberries. After standing
a day, strain it, adding to each pint a pound of sugar, and skim it clear,
while boiling about half an hour. Put a wine-glass of brandy to each pint of
the shrub, when cool. Two spoonfuls of this mixed with a tumbler of water, is
an excellent drink in warm weather, and in fevers.
****************
Fruit Vinegars
Raspberries, cherries, or strawberries, and vinegar, of each
equal parts; macerate 24 hours, strain, and add to each pint 1 lb. of white
sugar, boil, skim, and when cool, add to each pint 2 oz. of brandy.
************************
Raspberry Vinegar
Prep. Bruised ripe raspberries and white wine vinegar, of each 3
pints; macerate 24 hours, press, strain, and to each pint add white sugar 1
lb.; boil, skim, cool, and to each pint add brandy 2 oz. In a similar way may
be made Strawberry Vinegar, and Cherry do.
*******************
Liquuers and Summer
Beverages:
Raspberry Vinegar
Put the rasps in earthen
jars, and cover with white vinegar for three days; strain and add one pound of
loaf sugar to every pound of juice; set on the fire; take off the scum as it
rises, boil a few minutes, and bottle when cold.
Currant Shrub—easily made.—
To every quart of juice, add one pound of sugar, and one gill of
brandy. Bottle and cork it tight. Do not put it over the fire.
*********************************
Fine Raspberry Vinegar
Put a sufficient quantity of ripe raspberries into a large
wooden or stone vessel, and pour on as much of the best genuine white
wine vinegar as will cover them well. Cover the
vessel, and let it stand undisturbed during twenty-four hours; or longer, if
the juice is not entirely extracted; when it is, the raspberries will look
whitish and shrunk. You must, on no account, bruise or stir them. Then strain
the whole liquid through a large hair sieve placed over a broad stone pan. Let
the juice run through of itself, without any mashing or squeezing. The least
pressing will cause the liquid, when finished, to look cloudy and dull. Have
ready, in another vessel, the same quantity of fresh raspberries that you put
in at first; and pour the strained liquid over them. Cover it, and let it again
stand undisturbed for twenty-four hours or more. Then again pass it through a
sieve, without any squeezing. A third time pour the liquid over the original
quantity of fresh raspberries in another vessel, and let it stand untouched
during twenty-four hours. Afterwards measure the liquid, and to every pint
allow a pound of the best double refined loaf-sugar, broken small. Put the
whole into a large preserving-kettle, and boil and skim it about twenty
minutes. Then pour it into a clean stone vessel, and set it to cool. Cover it,
and let it stand all night. Next day, transfer it to bottles, which must he
perfectly dry and clean. Cork them closely, and seal the corks. It will keep for
years if made exactly according to the above directions.
To use it as a beverage,
put a large wine-glass of the raspberry vinegar into
a tumbler, and fill it up with icewater. Mixed with hot water, and drank as
warm as possible immediately on going to bed, it is an excellent palliative for
a cold; and, by producing a perspiration, will sometimes effect a cure.
French Raspberry Vinegar
Take a sufficiency of fine ripe raspberries. Put them into a
deep pan, and mash them with a wooden beetle. Then pour them, with all their
juice, into a large linen bag, and squeeze and press out the liquid into a
vessel beneath. Measure it; and to each quart of the raspberry-juice
allow a pound of powdered white sugar, and a pint of the best cider vinegar. First mix together the juice and the vinegar, and give them a boil in a preserving-kettle.
When they have boiled well, add gradually the sugar, with a beaten white of egg
to every two pounds; and boil and skim it till the scum ceases to rise. When
done, put it into clean bottles, and cork them tightly. It is a very pleasant
and cooling beverage in warm weather, and for invalids who are feverish. To use
it, pour out half a tumbler of raspberry vinegar, and
fill it up with ice-water.
It is a good palliative
for a cold, mixed with hot water, and taken as hot as possible immediately on
going to bed, so as to produce perspiration.
***********************
Raspberry Vinegar
Pour one quart of vinegar on two pounds of fresh raspberries,
and let it stand twenty-four hours. Then strain them through a hair-sieve
without breaking the fruit; put the liquor on two pounds more fruit, and, after
straining it in the same manner, add to each pint of juice half a pound of loaf
sugar; put it in a stone vessel, and let it stand in boiling water until the
sugar is dissolved; when cold, take off the scum, and bottle it.
**************
Cooling Summer Drinks:
Raspberry Vinegar.
Over a quart of freshly-gathered raspberries bruised in an
earthenware basin, pour a pint of vinegar. Cover it closely for three days, stirring
it once daily, and then strain it through a jelly-bag. To each pint of the
clear liquor add a pound of loaf-sugar, and boil it for ten minutes, removing
the scum as it rises. When cold, bottle, and cork it tightly. A wine-glassful
in a tumbler of cold water makes a refreshing drink. It may also be used with
hot water, in which case a little sugar may be added.
********
Pleasant Drinks:
Raspberry Vinegar
Pour 1 quart vinegar on 1 quart fresh-picked
raspberries: the next day strain it through a sieve on another quart of
raspberries, and so on 5 or 6 days; then to every pint juice add 1 lb. white
sugar, set it in a jar, which must be placed in a pot of boiling water, until
scalded through. Bottle.
*******************
Currant Shrub
Strip off the currants from the stem, put them in a large jar,
and put the jar into a pot of boiling water until all the juice is extracted
from them; strain them through a cloth; to three pints of juice add one pint of
water, one pound and a half of crushed sugar, and one pint of brandy; put this
into a cask, let it stand for two weeks, then bottle it up.
*************************
Current Shrub
510. Mix a pound of sugar with every pint of currant-juice. When
the sugar is dissolved, boil it a few minutes and skim it. When almost cold add
a gill of brandy to every quart of syrup. Bottle it, cork it well, and keep it
in a cool place.
Raspberry Shrub
511. This is made in the same manner as the currant shrub.
Raspberry Vinegar
559. Take ripe raspberries, put them in a pan, and mash them
with a large wooden spoon or masher. Strain the juice through a jelly bag, and
to each pint of juice add one pound of loaf sugar and one quart of vinegar. When the sugar has dissolved place the whole
over the fire in a preserving kettle, and let it boil a minute or two and skim
it. When cold bottle it, cork it well, and it will be fit for use.
********************
Raspberry Vinegar No. 1
375. Put one pound of raspberries into a bowl with one quart of
the best white wine vinegar. Next day, strain the
liquor on a pound of fresh fruit, and on the following day do the same. Do not
squeeze the fruit, only drain the liquor from it. The last time pass it through
a fine sieve. Then put it in a preserving kettle with a pound and a quarter of
crushed sugar to each pint of juice; place it over a slow fire, and as the scum
rises remove it. Let it simmer fifteen or twenty minutes. When cool, bottle it
for use.
******************
1029. Raspberry Vinegar
To every pint of vinegar put three pints of raspberries; let
them lie together two or three days; then mash them up, and put them in a bag
to strain. To every pint, when strained, put a pound of crushed sugar; boil it
twenty minutes and skim it. Bottle it when cold.
******************************
Raspberry Vinegar
Put a pound of fine fruit into a china bowl, and pour upon it a
quart of the best white-wine vinegar; next day strain the liquor on a pound of
fresh raspberries, and the following day do the same, but do not squeeze the
fruit, only drain the liquor as dry as you can from it. The last time pass it
through a canvas previously wet with vinegar to prevent waste. Put it into a
stone jar, with a pound of loaf sugar to every pint of juice
****************
Raspberry Vinegar
Put two pounds of raspberries in a
large bowl, and pour on them two quarts of white-wine vinegar; the next day
strain the liquor on two pounds of fresh raspberries; let it stand a day, and
strain it into a stone jar; to each pint of the liquor put a pint of refined
sugar; stir till it is dissolved, and put the jar in a saucepan of water, which
keep boiling for an hour; skim and bottle it when cold. This is used as a
refreshing drink, mixed with water. No glazed or metal vessel should be used in
making it.
***********************
Raspberry Vinegar
To each quart of raspberries, allow a pound of loaf sugar. Mash
the raspberries and strew the sugar over them, having first crushed it with the
rolling-pin. Let the raspberries and sugar stand till next day, keeping them
well covered, then put them in a thin linen bag and squeeze out the juice with
your hands. To every pint of juice allow a quart of the best vinegar. Bottle
it, cork it tightly, and set it away for use. It will be ready in a few days.
******************
Fruit Vinegar.
508. Strawberries or raspberries twelve pounds; vinegar six
pints; sugar equal to the weight of fluid obtained. The fruit must be ripe,
fresh, well picked, of good flavour and gathered when dry. Put one-third of the
fruit into large glass jars, or wide-necked bottles, and to each pound of fruit
add a pint and a half of good vinegar; tie a thick paper over the jars, and let
them stand three or four days; then pour off the vinegar and suspend the fruit
in a jelly-bag or cloth till all the liquid has passed through without
pressure; into the jars put another third of fresh fruit, pour the vinegar
over it and again let it stand three days; then proceed in like manner with the
remaining third of the fruit. Finally, drain off the liquor and pass it through
the bag; weigh it and mix with it an equal weight of highly refined sugar
roughly powdered; or a pound and a quarter of sugar to a pint of the fluid;
when the sugar is nearly dissolved stir the syrup over a very clear fire till
it has boiled five minutes and skim it well; pour it into a clean pitcher or
jug, cover it with a folded cloth, and let it stand till the following day;
then put it into pint or half pint bottles; cork them lightly with good corks ;
and in four or five days press the corks well down, and store the bottles in a
dry cool place.
When fruit is scarce, it may be gathered from day to day and
added to the vinegar as obtained; it will not be injured by standing a day or
two longer than the time mentioned, before it is drained from the fruit.
Enamelled stew-pans are the best vessels for boiling it in; or
it may be simmered in stone jars set in a pan of boiling water; the former
method, however, is to be preferred.
Another
Method.
504. Crush the sugar and put one-fourth of it over the whole of
the fruit, and let it stand two or three days; drain off the juice as above
without pressure; heat the remaining sugar, put the juice in the pan, and when
it begins to boil add the hot sugar. Boil, skim, and bottle as above. Or, boil
the sugar to candy height, add the juice obtained as above, simmer the whole
about two minutes, and remove the scum as it rises ; the flavour of the fruit
will thus be better preserved.
Raspberries and
strawberries may be mixed together; black currants may also be thus made into
vinegar.
Fruit-vinegars form a nice beverage by adding a spoonful or two
to a glass of water; they also form excellent sauces for sweet light puddings.
*********************
Raspberry, Strawberry, and other fruit vinegars
Put into a tumbler one gill of fruit vinegar; add sugar, one
gill of pounded ice, and water, to make the goblet full.
**************************
Raspberry Vinegar
Bruise a quart of fresh-gathered raspberries in a basin; pour
over it a pint of vinegar, cover It closely; let it stand tor three days, and
stir it daily; strain it through a flannel bag; let it drop as long as anything
will come from it, but do not press it; to a pint of the liquor put a pound of
powdered loaf sugar, boil it for ten minutes and take off the scum as it rises.
When cold, bottle and cork it securely. This is a very useful preparation to
keep in a house, not only as affording the most refreshing beverage, but being
of singular efficacy in complaints of the chest- A large spoonful or two in
this case is to be taken in a tumbler of water.
Strawberry Vinegar
Take the stalks from the fruit, which should be of a highly
flavoured sort, quite ripe, fresh from the beds, and gathered in dry weather;
weigh and put it into large glass jars, or wide-necked bottles, and to each
pound poor about a pint and a half of fine pale white wine vinegar, which will
answer the purpose better than the entirely colourless description sold under
the name of distilled vinegar. Tie a thick paper over them, and let the
strawberries remain from three to four days; then pour off the vinegar and
empty the bottles into a jelly-bag, or suspend them in a cloth, that all the
liquid may drop from them without pressure; replace them with an equal weight
of fresh fruit, pour the vinegar upon it, and three days afterwards repeat the
same process, diminishing a little the proportion of strawberries, of which the
flavour ought ultimately to overpower that of the vinegar. In from two to four
days drain off the liquid very closely, and after having strained it through a
linen or a flannel bag. weigh it and mix with it an equal quantity of highly
refined sugar, roughly powdered; when this is nearly dissolved, stir the syrup
over a clear fire, until it has boiled for five minutes, and . skim It
thoroughly; pour it into a clean atone pitcher, or into large china jugs; throw
a thick folded cloth over it, and let it remain until the next day. Put it into
pint or half-pint bottles, and cork them lightly with new velvet corks, for if
these be pressed In tightly at first the bottles will sometimes burst In four
or five days, they may be closely corked and stored in a dry and cool place.
Damp destroys the colour and injures the flavour of these fine fruit vinegars.
A spoonful or two in a glass of water affords an agreeable summer beverage.
They make also admirable sauces for puddings. Where there is a garden the fruit
may be thrown into the vinegar as it ripens, within an interval of forty-eight
hours, instead of being all put to infuse at once, and it must then remain in
it a proportionate time; one or two days in addition to the period specified
will make no difference to the preparation. The enameled stewpans are the best
possible vessels to boil In; but it may be simmered in a stone Jar set into a
pan of boiling water, when there is nothing more appropriate at hand, though
the syrup does not usually keep so well when this last method is adopted.
Raspberries and strawberries mixed, will make a vinegar of very pleasant
flavour; black currants also will afford an exceedingly useful syrup of the
same kind.
********************
Raspberry Vinegar
1828. Ingredients.—To
every 3 pints of the best vinegar allow 4 pints of freshly-gathered
raspberries; to each pint of liquor allow 1 lb. of pounded loaf sugar, 1
wineglassful of brandy.
Mode.—Let
the raspberries be freshly gathered; pick them from the stalks, and put l pint
of them into a stone jar; pour 3 pints of the best vinegar over them, and let
them remain for 24 hours; then strain the liquor over another 1/2 pint
of fresh raspberries. Let them remain another 24 hours, and the following day
repeat the process for the third time; then drain off the liquor without
pressing, and pass it through a jelly-bag (previously wetted with plain
vinegar), into a stone jar. Add to every pint of the liquor 1 lb. of pounded
loaf sugar; stir them together, and, when the sugar is dissolved, cover the
jar; set it upon the fire in a saucepan of boiling water, and let it boil for
an hour, removing the scum as fast as it rises; add to each pint a glass of
brandy, bottle it, and seal the corks. This is an excellent drink in cases of
fevers and colds: it should be diluted with cold water, according to the taste
or requirement of the patient.
Seasonable.—Make
this in July or August, when raspberries are most plentiful.
*************************
Strawberry Vinegar, of Delicious Flavour
Take the stalks from the fruit which should be of a highly
flavoured sort, quite ripe, fresh from the beds, and gathered In dry weather;
weigh and put it into large glass jars, or wide-necked bottles, and to each
pound pour about B pint and a half of fine pale white wine vinegar, which will
answer the purpose better than the entirely colourless kind sold under the name
of distilled vinegar, but which is often, we believe, merely
pyroligneous acid greatly diluted' Tie a thick paper over them, and let the
strawberries remain from three to four days; then pour off the vinegar and
empty them into a jellybag, or suspend them in a cloth, that all the liquid may
drop from them without pressure; replace them with an equal weight of fresh
fruit, pour the vinegar upon it, and three days afterwards repeat the same
process, diminishing a little the proportion of strawberries, of which the
flavour ought ultimately to overpower that of the vinegar.
* For these fine
acidulated fruit-syrups vinegar of the purest quality, but only of medium
strength, as required.
In from two to four days drain off the liquid, very closely, and after having
strained it through a linen or a flannel bag, weigh it, and mix with it an
equal quantity of highly-refined sugar roughly powdered; when this is nearly
dissolved, stir the syrup over a very clear fire until it has boiled for five
minutes, and skim it thoroughly ; pour it into a delicately clean stone pitcher,
or into large china jugs, throw i thick folded cloth over and let it remain
until the morrow. Pat it into pint or half-pint bottles, and cork them lightly
with new velvet corks; for if these be pressed in tightly at first, the bottles
will sometimes burst:* in four or five days they may be closely corked, and
stored in a dry and cool place. Damp destroys the colour and injures the
flavour of these fine fruit-vinegars, of which a spoonful or two in a glass of
water affords so agreeable a summer beverage, and one which, in many cases of
illness, is so acceptable to invalids. They make also most admirable sauces for
her Majesty's pudding, common custard, batter, and various other simple and
sweet light puddings.
Strawberries (stalked),
4 lbs.; vinegar, 3 quarts: 3 to 4 days. Vinegar drained and poured on fresh
strawberries, 4 lbs : 3 days Drained again on to fresh fruit, 3 to 4 lbs.: 2 to
4 days. To each pound of the vinegar, 1 lb. of highly-refined sugar: boiled 5
minutes. Lightly corked, 4 to 5 days.
Obs.—Where there is a garden the fruit may be thrown into the
vinegar as it ripens, within an interval of forty-eight hours, instead of being
all put to infuse at once, and it must then remain in it a proportionate time:
one or two days in addition to that specified will make no difference to the
preparation. The enamelled stewpans are the best possible vessels to boil it
in: but it may be simmered in a stone jar set into a pan of boiling water, when
there is nothing more appropriate at hand; though the syrup does not usually
keep so well when this last method is adopted.
Raspberries and strawberries mixed will make a vinegar of very
pleasant flavour; black currants also will afford an exceedingly useful syrup
of the same kind
Very Fine Raspberry Vinegar
Fill glass jars or large wide-necked bottles, with very ripe but
perfectly sound freshly gathered raspberries, freed from their stalks, and
cover them with pale white wine vinegar: they may be left to infuse from a week
to ten days without injury, or the vinegar may be poured from them in four or
five, when more convenient. After it is drained off, turn the fruit into a
sieve placed over a deep dish or bowl, as the juice will flow slowly from it
for many hours; put fresh raspberries into the bottles, and pour the vinegar
back upon them; two or three days later change the fruit again, and when it has
stood the same space of time, drain the whole of the vinegar closely from it,
pass it through a jelly-hag or thick linen cloth, and boil it gently for four
or five minutes with its weight of good sugar roughly powdered, or a pound and
a quarter to the exact pint, and be very careful to remove the scum entirely as
it rises. On the following day bottle the syrup, observing the directions which
we have given for the strawberry vinegar. When the fruit is scarce it may be
changed twice only, and left a few days longer in the vinegar.
Raspberries, 6 lbs ;
vinegar, 9 pints: 7 to 10 days. Vinegar drained on to fresh raspberries (6 lbs.
of): 3 to 5 days. Poured again on fresh raspberries, 6 lbs : 3 to 5 days.
Boiled 5 minutes with its weight of sugar.
Obs.—When the process of sugar-boiling is well understood, it will
be found an improvement to boil that which is used for raspberry or strawberry
vinegar to candy height before the liquid is mixed with it; all the scum may
then be removed with a couple of minutes' simmering, and the flavour of the
fruit will be more perfectly preserved. For more particular directions as to
the mode of proceeding, the chapter of confectionary may be consulted.
Fine Currant Syrup, or Sirop de
Groseilles
Express the juice from some fine ripe red currants, which have
been gathered in dry weather, and stripped from the stalks; strain, and just it
into a new, or a perfectly clean and dry earthen pitcher, and et it stand in a
cellar or in some cool place for twenty-four hours, or longer, should it not
then appear perfectly curdled. Pour it gently into a fine hair-sieve, and let
the clear juice drain through without pressure; pass it through a jelly-bag, or
a closely-woven cloth, weigh it, and add as much good sugar broken small
as there is of the juice, and when this is dissolved turn the syrup into a
preserving-pan or stewpan, and boil it gently for four or five minutes being
careful to clear off all the scum. In twelve hours afterwards the syrup may be
put into small dry bottles, and corked and stored in a cool, but dry place. It
is a most agreeable preparation, retaining perfectly the flavour of the fresh
fruit; and mixed with water, it affords, like strawberry or raspberry vinegar,
a delicious summer beverage, and one which is peculiarly adapted to invalids.
It makes also a fine isinglass jelly, and an incomparable sweet-pudding sauce.
A portion of raspberry or cherry-juice may be mixed with that of the currents
at pleasure.
**********************
Lea, Elizabeth. Domestic Cookery. Baltimore. 1869
Raspberry Vinegar, and it’s uses
Put two pounds of raspberries in a large bowl, and pour on them
two quarts of white-wine vinegar; the next day, strain the liquor on two pounds
of fresh raspberries; let this stand a day, and strain it into a stone jar; to
each pint of the liquor put a pound of loaf sugar; stir till it is dissolved,
and put the jar in a sauce-pan of water, which keep boiling for an hour; skim it,
and bottle it when cold. This is used not only as a refreshing drink, mixed
with water, but is said to be of use in complaints of the chest. No glazed or
metal vessels should be used in making it.
***********
From: Jennie June's American Cookery Book. New York: The
American News Co., 1870.
Raspberry Vinegar
Put three or four quarts of raspberries in a stone jar, and
cover them with vinegar. Let them stand twenty-four hours. Then strain this
juice through a jelly bag, and pour it on fresh berries, letting this stand
another day. Repeat this process until you have the quantity you desire. Add to
each pint of juice one pound of sugar. Put it into a preserving kettle, and
allow it to heat sufficiently to melt the sugar. When it is cold, put it into
sealed bottles. It will keep two years.
Black Currant Vinegar
Well bruise the currants, pour the vinegar over them, putting in
a little sugar to draw the juice. Let it stand three or four days, stirring it
well each day. Strain the juice from the fruit, and putting one pound of sugar
to one pint of juice; boil it gently three quarters of an hour; skim, and when
cold, bottle it.
Shrub
Take three quarts of red currant juice, three quarts of good
rum, dissolve in it two pounds of lump sugar, stir together and strain through
a jelly bag. When it is entirely clear, bottle it.
********************************
From: Presbyterian Cook
Book, Compiled By The Ladies Of The First Presbyterian Church, Dayton, Ohio.
Dayton, Ohio: Oliver Crook, c1873.
Currant Shrub
To a pint of strained currant juice, put a pound of sugar; boil
gently together eight or ten minutes; then set it to cool; when lukewarm, add a
wine glass of brandy to every pint of syrup; bottle, and cork tight. Keep in a
cool place.
Raspberry Shrub from Mrs. Graham
One gallon of red berries, and one half gallon cider vinegar;
let it stand over night; then strain; put in six pounds of white sugar; let it
boil; skim, and let it stand until cool; then bottle it, and when used, put in
two thirds ice water.
********************************
From: Buckeye Cookery,
And Practical Housekeeping: Compiled From Original Recipes.
Minneapolis, Minnesota: Buckeye Pub. Co., 1877.
Raspberry Shrub
Place red raspberries in a stone jar, cover them with good cider
vinegar, let stand over night; next morning strain, and to one pint of juice
add one pint of sugar, boil ten minutes, and bottle while hot.--Mrs. Judge
West.
*************************************
From: Miss
Corson's Practical American Cookery and Household Management. By Juliet
Corson. New York: Dodd, Mead & Co., 1886.
Currant Shrub
Strip two quarts of ripe currants from the stems, put them into
a glass jar, set it in a pan of cold water, and place the pan on the stove
where the water will heat gradually; let it stand there for an hour or more,
until the currants yield their juice freely; then strain the juice, and measure
it; to each pint add six ounces of sugar, stirring the sugar into the warm
juice until it is dissolved; then let it cool. When the sirup so made is quite
cold, add to each pint of it a quart of Jamaica rum, and strain and bottle it.
**********************
From: White House Cook Book: A Selection of Choice Recipes Original and
Selected, During a Period of Forty Years' Practical Housekeeping. By
Fannie Lamira Gillette, Chicago: R.S. Peale & Co., 1887.
Raspberry Shrub
One quart of raspberry juice, half a pound of loaf sugar,
dissolved, a pint of Jamaica rum, or part rum and brandy. Mix thoroughly.
Bottle for use.
Pineapple Vinegar
Cover sliced pine-apples with pure cider vinegar; let them stand
three or four days, then mash and strain through a cloth as long as it runs
clear; to every three quarts of juice add five pounds of sugar.
Boil it all together about ten minutes, skim carefully until nothing rises to the surface, take from the fire; when cool, bottle it. Blackberries and raspberries, and, in fact, any kind of highly flavored fruit, is fine; a tablespoonful in a glass of ice-cold water, to drink in warm weather.
Boil it all together about ten minutes, skim carefully until nothing rises to the surface, take from the fire; when cool, bottle it. Blackberries and raspberries, and, in fact, any kind of highly flavored fruit, is fine; a tablespoonful in a glass of ice-cold water, to drink in warm weather.
Raspberry Vinegar No. 1
Put a quart of raspberries into a suitable dish, pour over them
a quart of good vinegar, let it stand twenty-four hours, then strain through a
flannel bag, and pour this liquor on another quart of berries; do this for
three or four days successively, and strain it; make it very sweet with loaf
sugar; bottle, and seal it.
Raspberry Vinegar No. 2
Turn over a quart of ripe raspberries, mashed, a quart of good
cider vinegar, add one pound of white sugar; mix well, then let stand in the
sun four hours. Strain it, squeeze out the juice, and put in a pint of good
brandy. Seal it up in bottles, air tight, and lay them on their sides in the
cellar; cover them with sawdust. When used, pour two tablespoonfuls to a
tumblerful of ice-water.
****************************
From: The New Practical
Housekeeping: A Compilation of New,
Choice and Carefully Tested Recipes Home Publishing, Minneapolis, Minnesota,
1890
Currant Shrub
-Make the same as jelly, but boil only ten minutes; when cool,
bottle and cork tight, as canned fruits. Raspberry, Strawberry and Blackberry
Shrubs can be made in the same way; when used, put in two-thirds ice-water;
or place currants in crock and cover with a little water; put in a kettle of
hot water and when heated through, drain, let stand overnight and finish as Raspberry
Shrub.
Gooseberry Shrub
-Pour enough boiling water over green gooseberries to cover
them, and place a cloth over them; let stand till cold, drain, and place juice
on stove, and when boiling pour again over the berries, cover, cool, drain, and
proceed as before. Then drain, let stand overnight, and finish as Raspberry Shrub.
Raspberry Shrub or Vinegar
-Place red raspberries
in a stone jar, cover with good cider vinegar, using about one quart vinegar to
two gallons fruit, let stand two or three days, strain through a jellybag,
squeezing carefully; let stand overnight so it will become perfectly clear;
measure and place on stove, and boil and skim until it boils up clear; add one
pint sugar to every pint juice as just measured, and cook half an hour. Let
stand till cold, then can and seal as directed in Canning Fruits. Some use
one-third vinegar (one quart to two quarts fruit) but if fruit is juicy the
above proportions make a much finer flavored shrub. Black
raspberries may be used, or strawberries, making Strawberry Shrub, and blackberries, using for latter only a pint
sugar to one quart juice, making Blackberry Shrub. Some,
after straining, let it simmer on back of stove two hours, while others let
boil ten minutes, in either way canning when hot, but the above method has been
"tried and not found wanting." Always procure
very ripe, juicy fruit. For a drink use 'Two or three teaspoons to one glass water, according to
strength desired.
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