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Barberry Marmalade
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
704Calories
2 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories704 kcal
Protein1.6 g
Carbohydrates181 g
Fiber1.9 g
Sugars179 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium223 mg
Calcium47 mg
Iron2.2 mg
Magnesium21 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A1.1 mcg
Vitamin E1 mg
Vitamin K8.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6.8 mcg
Choline14 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 196. The excerpt below is the record exactly as published.
Barberry Marmalade. — Take one pound of nice ripe barberries ; boil, but do not crush them, in a quarter of a pint of cold water. "WTien they are sufficiently soft remove them from the pan, and use the water, with enough fresh, to make a pint of syrup. Boil it with a pound and a half of sugar
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