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Barberry Preserves
From The household (of the Detroit free press), 1886
Serves 4
Melt sugar over moderate heat to avoid scorching.
Presented as published in 1886. 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
730Calories
2 gProtein
187 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories730 kcal
Protein1.6 g
Carbohydrates187 g
Fiber1.9 g
Sugars185 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium44 mg
Potassium1452 mg
Calcium218 mg
Iron6.1 mg
Magnesium225 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A1.1 mcg
Vitamin E1 mg
Vitamin K8.8 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate6.8 mcg
Choline25 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 491. The excerpt below is the record exactly as published.
BARBERRY PRESERVES. Few are aware that barberries preserved in common molasses are very good for common use, Boil the molasses, skim it, throw in the barberries and simmer until they are soft. If you wish to lay by a few for sickness, preserve them in sugar
Cook this with the app: pantry check, scaling, and the assistant.