Martha Washington’s Shrub

Shrubs

https://www.cutoutandkeep.net/projects/martha-washingtons-shrub • Posted by Countryman Press

This recipe for shrub comes from a handwritten book that Martha inherited from her first mother-in-law, Frances Parke Custis. The book was handed down through the generations, originating probably in England in the early 1600s. Martha herself held onto it for 50 years, before handing it down to her granddaughter Eleanor Parke Custis, on the occasion of Eleanor’s marriage. I do not know whether history has recorded any evidence that Martha herself created this recipe or made it for anyone, but since Martha was the most famous person to inherit the cookbook, it’s known these days as Martha Washington’s Booke of Cookery. In 1981, a food historian named Karen Hess transcribed and annotated the manuscript for Columbia University Press. The Hess edition is still in print.

You will need

1 (750-milliliter) bottle Cognac 1 (750-milliliter) bottle White Wine (something fairly dry, like a pinot gris) 3 cup Bottled spring Water 2 Lemons , sliced and crushed, with the rinds left on 1 ½ cup turbinado or Demerara Sugar

Project Budget

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Description

This recipe for shrub comes from a handwritten book that Martha inherited from her first mother-in-law, Frances Parke Custis. The book was handed down through the generations, originating probably in England in the early 1600s. Martha herself held onto it for 50 years, before handing it down to her granddaughter Eleanor Parke Custis, on the occasion of Eleanor’s marriage. I do not know whether history has recorded any evidence that Martha herself created this recipe or made it for anyone, but since Martha was the most famous person to inherit the cookbook, it’s known these days as Martha Washington’s Booke of Cookery. In 1981, a food historian named Karen Hess transcribed and annotated the manuscript for Columbia University Press. The Hess edition is still in print.

Instructions

1. Add all ingredients to a large pot, stirring well. Let it sit for several days, stirring every day, until the sugar dissolves.

2. Strain out the lemon remains using a fine-mesh strainer lined with cheesecloth.

3. Bottle it and store it, preferably in the refrigerator.

4. ORIGINAL RECIPE Take one quart of brandy & a quart of white wine, & a quart of spring water. mix them together then slice 3 leamons, & put in with a pound of sugar. stir these very well, cover yr pot close, & let it stand 3 dayes, stiring it every day. then strayne it, & bottle it, & crush ye leamons very well inside it