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Mint Jelly
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
110Calories
5 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories110 kcal
Protein4.5 g
Carbohydrates22 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium277 mg
Potassium33 mg
Calcium79 mg
Iron8 mg
Magnesium8.4 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate33 mcg
Choline4.3 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 30. The excerpt below is the record exactly as published.
MINT JELLT. Soak 1 box gelatine in 1 pint cold water, pour 2 pints boil- ing water over mint which has been cut into short pieces, and add this to gelatine while hot. When cool add juice of 3 lemons, a small quantity of sugar
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