Cherry Shrub
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From The Virginia Housewife, by Mary Randolph (1860). Digitised by Project Gutenberg, eBook #12519 (https://www.gutenberg.org/ebooks/12519). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Method
- 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.
Plating
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