Summer Recipes: Raspberry Shrub

Storrowton Garden Raspberries
Storrowton Garden Raspberries

Need a 19th century drink idea for your next get-together? Try a sweet and tangy shrub that features the flavors of summer fruits, like raspberries and currants. This drink is easy to make, needing only a trio of ingredients and very little time at the stove.

 

Shrub drinks were also notable as temperance-friendly, as mentioned in “The American Frugal Housewife” by Lydia Marie Child in 1832:

 

“Raspberry shrub mixed with water is a pure, delicious drink for summer, and in a country where raspberries are abundant, it is good economy to make it answer instead of Port and Catalonia wine.”

 

Whether you’re adding added to seltzer or to a cocktail mix with orange liqueur and vodka on the rocks, it’s a sip-worthy beverage for those hot summer days.

 

Raspberry Shrub

 

Ingredients:

1 1/2 cups fresh raspberries

1/2 cup apple cider vinegar

3/4 cup sugar

 

Directions:

Simmer raspberries and vinegar over medium heat for 10 minutes or until berries are soft. Strain the mixture (through sieve or cheesecloth) to separate seeds and pulp from the liquid. Measure the berry liquid then add an equal amount of sugar. Stir while the mixture comes to a boil then remove from heat and skim off foam. Let syrup cool before pouring into a glass jar to keep in the fridge for a few weeks sealed for long-term storage.

 

What historical recipes are you cooking in your kitchen? Share a photo with us using the hashtag #StorrowtonSnacks on Instagram or Facebook.

Storrowton Staff Visit the Sophia Smith Archives

Storrowton Director Jess and Education Specialist Sarah took a field trip to the Sophia Smith Archives to view some letters to and from Helen Storrow, as well as some other memorabilia related to her and her family.

 

The Archive Staff wheeled in a cart with five boxes to look through. Inside were many new-to-the-museum images of Helen, a copy of her 1934 honorary degree from Smith College and a copy of “A Chronicle of the Women’s City Club of Boston 1913-1930” with a chapter written by Storrow.

 

Check out the mini gallery of the field trip finds below and don’t forget to like Storrowton Village on Facebook for updates about upcoming events.

 

 

 

2018 Blacksmith Collective

The rain didn’t stop the 2018 Blacksmith Collective at Storrowton Village Museum on Saturday, May 12. We have visitors from as far away as Brooklyn, New York! Below is a short video from the event. We’re already looking forward to next year!

Don’t forget to like Storrowton Village on Facebook to get updates about upcoming events this summer and fall. See you at Opening Day on June 16 and our Garden Party on June 21.

Summer Recipes: Rhubarb Relish

Warmer temperatures are here and that means rhubarb is once more sending its stalks up from old garden beds. You might be familiar with strawberry rhubarb pie and tarts but what else can you do with the fruit of the “pie plant?”

Below is one option that makes about 4 pints and is perfect for mason jar gift giving. This relish can be used alongside meat dishes and even as a barbecue sauce!

Ingredients:
4 cups diced rhubarb
2 cups apple cider vinegar
4 cups chopped onions
2 lbs. brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon powdered cinnamon
1 teaspoon ground cloves

Instructions:
Cook rhubarb and vinegar in a large saucepan for 20 minutes or until rhubarb is tender. Add all other ingredients and simmer for 45 minutes or until desired thickness is reached.

Recipe adapted from “Out of the Farmstead” by Storrowton Village Museum.

What historical recipes are you cooking in your kitchen? Share a photo with us using the hashtag #StorrowtonSnacks on Instagram or Facebook.

Celebrate Maple Month with Rice Snow

Sugaring Season in Massachusetts is in full swing! Storrowton Village Museum celebrates all things maple with our Maple Harvest Day, held every March. The Gilbert Farmhouse turns into a sugarhouse for the day, hearth cooking demos feature maple recipes and the West Springfield Lions Club hosts a pancake breakfast to benefit our educational programs.

 

Maple Rice Snow
Maple Rice Snow is a sweet and simple recipe.

 

Love maple, too? Make some Maple Rice Snow, a recipe that dates back to 1878 and featured in our Maple Harvest Sampler cookbook.

 

Ingredients:
2 cups maple syrup
1 cup whipped cream
2 tsp cornstarch
1 tsp grated nutmeg
4 cups cooked rice

 

Instructions: Put syrup in a saucepan and bring to a boil. Add cornstarch. When mixture thickens, let cool. Combine mixture with cooked rice and beat well. Put in a glass dish and chill. Top with whipped cream and grate nutmeg on top. For a creamier texture, use short-grained rice.

 

What historical recipes are you cooking in your kitchen? Share a photo with us using the hashtag #StorrowtonSnacks on Instagram or Facebook.

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