vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Barberry Jelly
From Lowney's cook book, 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
183Calories
4 gProtein
45 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein3.7 g
Carbohydrates45 g
Fiber6.1 g
Sugars36 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium22 mg
Potassium596 mg
Calcium96 mg
Iron4.3 mg
Magnesium48 mg
Phosphorus105 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A5.8 mcg
Vitamin E2 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate13 mcg
Choline34 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 123. The excerpt below is the record exactly as published.
Barberry Jelly Use two quarts of apples for every four quarts of barberries
Cook this with the app: pantry check, scaling, and the assistant.