To Preserve Barberies Without Stone, To Lay In Julep
From the treasured pages of Cookbook
Unknown Author
To Preserve Barberies Without Stone, To Lay In Julep
"Take fair Barberies well colloured, & pick out the stones with a square needle, then take a pound of other barberies, & boil them in an ale quart of fair water till they be very tender, then strain them when you see them look very red, and put into the liquor two pound of fine sugar, and so boil it to a reasonable thick syrup, then put in your aforesaide clusters of Barberies, & so let them simper leisurely for the space of half an hour, & when you see your barberyes tender, and your syrup thick, take them off the fire, & set them a'cooling and when they be thorow cold put them up."
Note on the Original Text
The original recipe is written in the direct, conversational style typical of early modern English cookery manuscripts. Quantities were governed by practical kitchen measures: 'pound,' 'quart,' and so on. Spelling was not standardized ('Barberries' as 'Barberies,' 'liquor' for any liquid), and instructions assume familiarity with basic preserving techniques. Detail is often omitted for brevity (such as exact cooking times and temperatures); instead, cooks watched for visual cues like syrup thickness or berry color—a reflection of the skill and experience expected in a historic kitchen.
Title
Cookbook (1706)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1706
Publisher
Unknown
Background
Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.
Kindly made available by
Folger Shakespeare Library
This recipe dates from around 1706 and is a fine example of English household preserving from the early 18th century, a period before refrigeration when fruits were preserved in sugary syrups for use year-round. Barberries were highly valued for their tart flavor, jewel-like color, and medicinal qualities. Recipes like this would have graced the tables of gentry and aspiring households alike, both as sweetmeats and as garnishes for meats and game. The term 'julep' here simply refers to a sweet, flavored syrup rather than the minty American beverage we know today.
In the early 1700s, cooks would use a brass or copper preserving pan over an open hearth. A square needle, likely homemade, would be used to meticulously remove seeds from each barberry. For straining, a fine cloth or muslin bag over a bowl would catch the vivid berry juice. After cooking, the preserves would cool in ceramic or glass jars sealed with parchment, bladders, or waxed discs.
Prep Time
1 hr
Cook Time
1 hr 30 mins
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 10.5 oz fresh barberries (or fresh cranberries as substitute), deseeded
- 16 oz fresh barberries (or cranberries), whole
- 4 2/3 cups water
- 4 cups white sugar
Instructions
- Begin by selecting about 10.5 oz of fresh, brightly colored barberries (or substitute with fresh cranberries if barberries are unavailable).
- Carefully use a thin-tipped needle or skewer to remove the seeds from each berry, doing your best to keep their shape intact.
- Next, take an additional 16 oz of barberries and place them in a saucepan with 4 2/3 cups fresh water.
- Bring to a gentle boil and simmer until the berries are very soft and the liquid is a rich, deep red—this should take about 30–40 minutes.
- Strain this mixture through a fine sieve or muslin to collect the crimson juice, discarding the solids.
- Pour the strained juice back into a clean pot and add 4 cups of white sugar.
- Stir over low heat to dissolve the sugar, then increase the heat and simmer until the syrup begins to thicken, about 10–15 minutes.
- Add the previously deseeded whole barberries to the syrup, and let them gently simmer for around 30 minutes, ensuring they remain intact and become tender while the syrup thickens further.
- Once the barberries are tender and the syrup is luscious, remove from heat and allow to cool completely.
- Once cold, transfer the preserved barberries into sterilized jars and seal them for storage.
Estimated Calories
200 per serving
Cooking Estimates
It takes time to deseed the barberries, simmer the berries for juice, and cook everything together to get a thick, flavorful preserve. Allow extra time for cooling before storing. Each serving is sweet and packed with preserved berries.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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