CURRANT SHRUB

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

For the shrub

twenty-four pounds into a pitcher, with two pounds of single refined sugar ↝ Currants, european black, raw [Fruits and Fruit Juices]
two pounds of single refined sugar

To mix with the juice

to every quart of juice put one quart of brandy ↝ Brandy [Liquor and cocktails]
a pint of red wine ↝ Wine, red [Wine]
one quart of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a pound of double refined sugar
the whites of two eggs well beat ↝ Egg, white only, raw [Eggs and omelets]

Instructions (5)

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.
Strain them through a jelly bag.
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.

Original Text

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

Notes

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