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Barberry Jelly
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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
220Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories220 kcal
Protein0.1 g
Carbohydrates57 g
Fiber0.1 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium9.3 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus1.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.5 mg
Caffeine0 mg
Water7.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 135. The excerpt below is the record exactly as published.
Barberry Jelly. Pick the fruit, and put it into a jar with sufficient water to cover it, set the jar in a pan of cold water on the fire, and let it remain until the barberries are broken, then strain the juice through a jelly-bag ; allow three quarters of a pound of pounded loaf sugar
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