Mint and Green Pea Jelly

Ingredients

• enough mint leaves to make J^ c
• ^ c boiling water
• 6 T sugar
• 2 T gelatine
• m ]/> c cold water
• ^ c boiling water
• the juice of I lemon
• i T vinegar
• i t salt
• y% t pepper
• i c small green peas

Method

1. 1

   Chop very fine enough mint leaves to make 0.5 cup; add 0.5 cup boiling water and 6 tablespoons sugar, cover closely and let stand for 0.5 hour.

2. 2

   Soak 2 tablespoons gelatine in 0.25 cup cold water for 0.5 hour, then dissolve in 0.5 cup boiling water.

3. 3

   To the mint mixture add the juice of 1 lemon, 1 tablespoon vinegar, 1 teaspoon salt, 0.25 teaspoon pepper, and the gelatine.

4. 4

   Strain into a mould and chill.

5. 5

   When slightly thickened, add 1 cup small green peas, cooked.

6. 6

   Mix well, smooth, chill thoroughly, and when firm turn out and cut into cubes.

7. 7

   Serve with the lamb chops.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 172. The excerpt below is the record exactly as published.

Mint and Green Pea Jelly Chop very fine enough mint leaves to make J^ c ; add ^ c boiling water and 6 T sugar, cover closely and let stand y2 h. Soak 2 T gelatine m ]/> c cold water ^ h, then dis- solve in ^ c boiling water. To the mint mixture add the juice of I lemon, i T vinegar, i t salt, y% t pepper, and the gelatine. Strain into a mould and chill. When slightly thickened, add i c small green peas

Cook this with the app: pantry check, scaling, and the assistant.