Mint Jelly
From New Delineator recipes., 1929
Presented as published in 1929. 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
710Calories
0 gProtein
184 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein0 g
Carbohydrates184 g
Fiber0 g
Sugars184 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium5.2 mg
Calcium4.1 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 95. The excerpt below is the record exactly as published.
MINT JELLY Wash the mint and chop it fine. To each cup of chopped mint add one-fourth cup sugar and one-fourth cup water and let it stand overnight or for several hours. Place it over the heat and bring it to the boiling-point. Make apple jelly, using two-thirds cup sugar to each cup of apple-juice
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