Preserved Barberries
From The universal cookery book, 1887
Hard sweet apples can improve the recipe.
Presented as published in 1887. 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
5391Calories
0 gProtein
1390 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories5391 kcal
Protein0 g
Carbohydrates1390 g
Fiber0 g
Sugars1391 g
Total Fat2.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium494 mg
Potassium19351 mg
Calcium2720 mg
Iron63 mg
Magnesium3207 mg
Phosphorus411 mg
Zinc3.9 mg
Copper6.5 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B68.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)12 mg
Folate0 mcg
Choline176 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 47. The excerpt below is the record exactly as published.
PRESERVED BARBERRIES. too much water at first, as you can add it if there is not enough. Lemons should be sliced and put into it in the proportion of one lemon to every two pounds of fruit. Cook until done through, and the sirup looks thick. They make an excellent preserve, and taste much like preserved figs. — Public Ledger, Philadelphia. (By perl) Preserved Barberries. Stem the barberries, then drop them either into molasses that has been boiling ten minutes (at the rate of a quart of fruit to a pint of molasses) or in half molasses and half sugar
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