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Superior Barberry Jelly and Marmalade
From Modern cookery, in all its branches, 1884
Serves 3
Use very ripe fruit for best results.
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
720Calories
2 gProtein
184 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories720 kcal
Protein2.2 g
Carbohydrates184 g
Fiber2.6 g
Sugars182 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium17 mg
Potassium297 mg
Calcium61 mg
Iron2.9 mg
Magnesium28 mg
Phosphorus57 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A1.5 mcg
Vitamin E1.3 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate9.1 mcg
Choline19 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 459. The excerpt below is the record exactly as published.
SUPERIOR BARBERRY JELLY, AND MARMALADE. Strip the fruit from the stems, wash it in spring-water, drain, bruise it slightly, and put it into a clean stone jar, with no more liquid than the drops which hang about it. Place the jar in a pan of water, and steam the fruit until it is quite tender : this will be in from thirty minutes to an hour. Pour off the clear juice, strain, weigh, and boil it quickly from five to seven minutes, with eighteen ounces of sugar to every pound
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