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Barberry Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
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
277Calories
5 gProtein
70 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories277 kcal
Protein4.6 g
Carbohydrates70 g
Fiber7.6 g
Sugars57 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium798 mg
Calcium112 mg
Iron4.7 mg
Magnesium57 mg
Phosphorus131 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A6.6 mcg
Vitamin E2.1 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate15 mcg
Choline37 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 162. The excerpt below is the record exactly as published.
Barberry Jelly Boil together until soft 4 qts barberries and 12 large, sour apples, adding no more water than necessary. Let drain over night, and for each pt juice allow 1 pt sugar. Put juice over fire with juice of 3 oranges, a little of the thin orange peel, (but none of the white part) and Vz lb seedless raisins
Cook this with the app: pantry check, scaling, and the assistant.