Barberry Drops
A historical recipe from The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890).
A historical recipe
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890). Project Gutenberg eBook #53627.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
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- 6 ozs.
- of barberries, 1½ lb.
- of sugar.
- Press the juice out of the barberries and mix it into the pounded sugar.
- Should there not be sufficient juice add a little clear water.
- Make no more paste than you can actually use, as the second time it is heated it becomes greasy and difficult to drop.