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Barberry Jelly
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
879Calories
0 gProtein
227 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories879 kcal
Protein0.2 g
Carbohydrates227 g
Fiber0.2 g
Sugars227 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium31 mg
Calcium14 mg
Iron0.3 mg
Magnesium5.3 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline1.5 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 169. The excerpt below is the record exactly as published.
Barberry Jelly. The barberries need not be stripped from the stems. Put the fruit in a kettle with water enough to come just to the top of the fruit, and boil until thoroughly cooked. Put in a strainer cloth and get out all the juice. To each pint of it allow one pound of sugar. Boil the juice hard for fifteen minutes.
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