Barberries, to Preserve
From The "Queen" cookery books: Pickles and Preserves, 1902
Skim syrup well and clear it if discolored.
Presented as published in 1902. 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
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 83. The excerpt below is the record exactly as published.
Barberries, to Preserve. — Choose fine bunches of the berries, or, if needful, make up pretty groups by binding them delicately together with white filoselle or fine sewing silk, and stone them with a needle. Cover the bottom of a preserving pan three inches deep with syrup, boiled to the thread, now put in the fruit, and let it boil up again, lifting the pan off directly it boils ; let it stand for half an hour, then boil up again and lift out the fruit ; now boil the sugar again for ten minutes
Cook this with the app: pantry check, scaling, and the assistant.