Barberries

Barberries are one of England’s good things that are now frequently neglected. They are far too acid to eat in their natural condition but, preserved with sugar, they have a very fine flavour, and may be commended to users of curry as a very good substitute for tamarinds. Several 17th century recipes have been sent from Hurdcott House, Wilts, as well as the following; all are intensely interesting as survivals of bygone days and might well be used to add to the variety of modern meals. Barberries were candied in bunches in addition to being made into jam and jelly. Barberry ‘drops’ were another delicacy.