SHRUB

The Experienced English Housekeeper · Elizabeth Raffald · 1784

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

Ingredients (8)

a gallon of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
two quarts of red wine ↝ Wine, red [Wine]
six lemons ↝ Lemon, raw [Citrus fruits]
four Seville oranges ↝ Orange, raw [Citrus fruits]
the juice of twelve of each sort ↝ Lemon, raw [Citrus fruits]
two gallons of rum ↝ Rum [Liquor and cocktails]
one of brandy ↝ Brandy [Liquor and cocktails]
two pounds of double refined sugar

Instructions (5)

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.

Original Text

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.

Notes

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