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New England cookbook, 1880s
Page 86
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Raspberry Shrub. 2 quarts berries, 1 pint vinegar - let them soak 24 hours, then mash and put in a bag to strain. To every pint of juice when strained add a pound of sugar, and boil 20 minutes. Creamy Beer. In 3 pints of boiling water dissolve 2 pounds white sugar, 2 ounces Tartaric acid and the juice of one lemon. Let all boil five minutes. When cool add the well beaten whites of 3 eggs into which has been stirred one half cup of flour, and lastly 1 ounce of essence of sassafras. Strain and bottle when cold and it is fit for use. When used put 2 tablespoonsful in 2/3 of a glass of water and stir in 1/4 teaspoonful soda.
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Raspberry Shrub. 2 quarts berries, 1 pint vinegar - let them soak 24 hours, then mash and put in a bag to strain. To every pint of juice when strained add a pound of sugar, and boil 20 minutes. Creamy Beer. In 3 pints of boiling water dissolve 2 pounds white sugar, 2 ounces Tartaric acid and the juice of one lemon. Let all boil five minutes. When cool add the well beaten whites of 3 eggs into which has been stirred one half cup of flour, and lastly 1 ounce of essence of sassafras. Strain and bottle when cold and it is fit for use. When used put 2 tablespoonsful in 2/3 of a glass of water and stir in 1/4 teaspoonful soda.
Szathmary Culinary Manuscripts and Cookbooks
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