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Barberry Jelly
From The Rural cook book, 1907
Serves 8
Excellent to serve with meat.
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
218Calories
0 gProtein
56 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories218 kcal
Protein0 g
Carbohydrates56 g
Sugars57 g
Total Fat0.2 g
Sodium0.6 mg
Potassium1.1 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 110. The excerpt below is the record exactly as published.
Barberry Jelly. — For domestic use the berries should not be gathered until well frosted. For jelly the fruit need not be stripped from the stems. Put the fruit in a porcelain kettle with water to come to the top of the berries and boil until thoroughly cooked, then put into a jelly bag and drain out the juice; return the juice to the kettle and boil hard 15 minutes. Measure it before boiling down. Add a pound of sugar to each pint
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