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To Preserve Barberries in Bunches
From Modern cookery, in all its branches, 1884
Serves 3
Makes a beautiful garnish for sweet dishes.
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
647Calories
2 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories647 kcal
Protein2.2 g
Carbohydrates165 g
Fiber2.6 g
Sugars163 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium21 mg
Potassium298 mg
Calcium65 mg
Iron2.9 mg
Magnesium29 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
Water290 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.
TO PRESERVE BARBERRIES IN BUNCHES. Take the finest barberries without stones that can be procured ,tie them together in bunches of four or five sprigs, and for each half pound of the fruit (which is extremely light), boil one pound of very good sugar in a pint of water
Cook this with the app: pantry check, scaling, and the assistant.