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Barberries, To Dry, in Bunches
From Cassell's dictionary of cookery, 1892
Serves 4
Remove stones from barberries before drying.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
876Calories
0 gProtein
227 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories876 kcal
Protein0.1 g
Carbohydrates227 g
Fiber0.1 g
Sugars227 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.4 mg
Potassium18 mg
Calcium8.3 mg
Iron0.2 mg
Magnesium3 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.8 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 195. The excerpt below is the record exactly as published.
Barberries, To Dry, in Bunches.— Take fine bimches and hang them for a quarter of an hour in a vessel of boiling water ; remove them carefully without bruising, and simmer ten minutes in a boiling syrup made with two pounds of sugar and a pint of water
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