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Barberry Jelly
From Cookery and housekeeping, 1882
Serves 8
This jelly makes a delicious syrup for various puddings.
Presented as published in 1882. 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 g
Carbohydrates57 g
Fiber0.1 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium7.2 mg
Calcium1.9 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.4 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 166. The excerpt below is the record exactly as published.
BARBERRY JELLY. If the grapes are not required to keep, a good dish is obtained by stewing them with sugar for a short time. Barberry Jelly. Strip the barberries from their stalks, put them in a bain-marie saucepan, or a milk stewpan, with enough water to cover them. After they have boiled for about a quarter of an hour, take them off the fire ; put them in a basin, and bruise with a wooden spoon ; pass through a hair sieve, weigh the juice thus ob- tained, and add its weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.