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Barberries, To Preserve
From Cassell's dictionary of cookery, 1892
Serves 10
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
825Calories
1 gProtein
212 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories825 kcal
Protein1.3 g
Carbohydrates212 g
Fiber1.5 g
Sugars211 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium181 mg
Calcium39 mg
Iron1.8 mg
Magnesium17 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0.9 mcg
Vitamin E0.8 mg
Vitamin K7.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.4 mcg
Choline11 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 10 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 Preserve.— To every two pounds of fruit take four- and a half poimds of powdered loaf sugar, throw some of it over the barberries to be preserved, and with the remainder make a strong sp'up in the proportion of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.