Barberry Drops is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic drops made from barberry juice thickened with sugar and hardened in a very low oven. The full recipe is presented here and I hope you enjoy this classic British version of: Barberry Drops.
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This is a classic recipe for a Victorian version of Barberry Drops that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
The barberry (Berberis spp is a genus of about 450–500 species of deciduous and evergreen shrubs from 1-5 m tall with thorny shoots, native to the temperate and subtropical regions of Europe, Asia, Africa, North America and South America. Typically they bear bunches of pale yellow drooping flowers in May, which are succeeded by oblong scarlet berries, ripening in September. Several are popular garden shrubs, grown for their ornamental leaves, yellow flowers, and red or blue-black berries. They are also valued for crime prevention; being very dense, viciously spiny shrubs, they make very effective barriers impenetrable to burglars. For this reason they are often planted below potentially vulnerable windows, and used as hedges and other barriers. The berries are edible, and rich in vitamin C, though with a very sharp flavour; the thorny shrubs make harvesting them difficult, so in most places they are not widely consumed. Berberis thunbergii is one of the best for culinary use. They were frequently used in the Victorian era, as this recipe demonstrates They are still made into a candy in Estonia, Lithuania and the Ukraine (known as (Barberis). Berberis microphylla or Berberis heterophylla (Calafate) and Berberis darwinii (Michay) are two species found in Patagonia in Argentina and Chile and their edible purple fruit are used for jams and infusions. Zereshk (زرشک) is the Persian name for the dried fruit of Berberis vulgaris, which are widely cultivated in Iran. Zereshk is widely used in cooking, imparting a tart flavor to chicken dishes. It is usually cooked with rice, called zereshk polo, and provides a nice meal with chicken.Zereshk jam, zereshk juice, and zereshk fruit rolls are also produced in Iran.
Original Recipe
BARBERRY DROPS.—Mix the juice of ripe barberries with powdered and sifted loaf sugar till they become a soft paste; heat this over the fire, stirring it all the time, but not letting it boil. Remove from the fire, add a little more sugar, stir well, and deposit it in drops on a tin, or a sheet of paper. Dry the drops in a nearly cold oven.
Modern Redaction
Ingredients:
150ml (about) barberry juice
600g (about) powdered sugar
Method:
Sift the sugar into a bowl then work in enough of the barberry juice to produce a soft paste. Place in a pan and cook over medium heat, stirring all the time until hot (but do not allow to boil).
Take off the heat and stir in a little more sugar to give a dropping consistency. Deposit in drops on a sheet of greaseproof paper then transfer to a very cool oven and allow to dry out until you have hard drops. Store in an air-tight tin. In Victorian times these were used as home-made throat lozenges.
