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Barberry Jelly
From The new Kentucky home cook book, 1884
Serves 10
This jelly is excellent in fever.
Presented as published in 1884. 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
316Calories
0 gProtein
81 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories316 kcal
Protein0.2 g
Carbohydrates81 g
Fiber0.2 g
Sugars81 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium29 mg
Calcium6.3 mg
Iron0.3 mg
Magnesium2.8 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline1.7 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 181. The excerpt below is the record exactly as published.
BARBERRY JELLY. Pick the barberries carefully from the stem ; place them in a kettle, and cover with water. When nearly done, mash them thoroughly, so as to extract all the juice. Strain through a flannel bag. To three pints of juice add two of sugar
Cook this with the app: pantry check, scaling, and the assistant.