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Barberry Jam
From Consult me, 1902
Serves 2
Cooling and refreshing, useful in inflammatory fevers.
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
Nutrition per serving
752Calories
3 gProtein
192 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein3.3 g
Carbohydrates192 g
Fiber3.9 g
Sugars188 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium24 mg
Potassium443 mg
Calcium90 mg
Iron4.3 mg
Magnesium41 mg
Phosphorus86 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A2.3 mcg
Vitamin E2 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate14 mcg
Choline28 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 42. The excerpt below is the record exactly as published.
three quarters of a pound of lump sugar ; put the fruit into a stone jar, and either set it on a hot hearth or in a saucepan of water, and let them simmer very slowly till soft ; put them and the sugar into a preserving-pan, and boil them gently fifteen minutes. — Use no metal but silver. BARBERRIES, to preserve. — This fruit must first be boiled in water twenty minutes, drained, and then pre- served ,with sugar like other fruit. BARBERRY JAM, to make. — Pick the barberries from the stalks
Cook this with the app: pantry check, scaling, and the assistant.