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Barberry Jam
From The Rural cook book, 1907
Serves 8
Presented as published in 1907. 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
728Calories
2 gProtein
186 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories728 kcal
Protein2.4 g
Carbohydrates186 g
Fiber2.9 g
Sugars184 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium19 mg
Potassium333 mg
Calcium68 mg
Iron3.2 mg
Magnesium31 mg
Phosphorus65 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A1.7 mcg
Vitamin E1.5 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate10 mcg
Choline21 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 94. The excerpt below is the record exactly as published.
Barberry Jam. — Pick three pounds of barberries from the stalk, put them in a jar or farina boiler, with three pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.