Barberry Jelly

Name: Barberry Jelly
Ingredients: Get your barberries large and quite ripe.; to every pound of fruit put a pound of good loaf sugar, powdered.

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

Cover with papers dipped in brandy and tie over as directed for Red Currant Jelly.

Presented as published in 1890. 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

1941Calories

7 gProtein

496 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1941 kcal

Protein6.5 g

Carbohydrates496 g

Fiber7.7 g

Sugars489 g

Total Fat3.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium50 mg

Potassium889 mg

Calcium181 mg

Iron8.6 mg

Magnesium83 mg

Phosphorus172 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C165 mg

Vitamin A4.5 mcg

Vitamin E3.9 mg

Vitamin K35 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.8 mg

Folate27 mcg

Choline56 mg

Caffeine0 mg

Water398 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 35. The excerpt below is the record exactly as published.

BARBERRY JELLY. Get your barberries large and quite ripe, pick them from the stalks into a preserving pan, and to every pound of fruit put a pound of good loaf sugar, pow- dered.

Cook this with the app: pantry check, scaling, and the assistant.