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Apple and Mint Jelly
From Lessons in cooking through preparation of meals, 1912
Serves 8
Creme de Menthe cordial may be used if fresh mint is unavailable.
Presented as published in 1912. 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
163Calories
1 gProtein
43 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein1 g
Carbohydrates43 g
Fiber3.7 g
Sugars36 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3.6 mg
Potassium259 mg
Calcium34 mg
Iron1.5 mg
Magnesium16 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline7.8 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 179. The excerpt below is the record exactly as published.
Apple and Mint Jelly Wash and cut into small pieces 4 lbs. of Greening apples, and put into a granite sauce pan. Wash and chop quite fine enough mint to fill one cup, and add to the apples. Add enough water to keep from burning, and cook until the apples are tender and fall to pieces. Then strain, pressing the bag to extract the juice. Use ^ c sugar to each c of juice. Cook until about ready to jelly, then add 4 t lemon juice
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