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Mint Jelly
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
472Calories
12 gProtein
104 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein12 g
Carbohydrates104 g
Fiber3.1 g
Sugars100 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium51 mg
Potassium260 mg
Calcium108 mg
Iron6.2 mg
Magnesium37 mg
Phosphorus42 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A93 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate52 mcg
Choline4.8 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 69. The excerpt below is the record exactly as published.
MINT JELLY TO SERVE WITH LAMB. Table Talk. Mint jelly is taking the place of mint sauce to serve with lamb and makes a pretty and dainty dish. Break enough leaves of tender mint to make one cupful when pressed; cut or chop, cover with a pint of boiling water and steep for half an hour; then strain, pressing hard. Soak a half package of gelatine in a half cup- ful of cold water and stand over hot water until dis- solved. Add to the mint water with one tablespoonful of powdered sugar and three tablespoonfuls of lemon juice or vinegar. Tint slightly with green coloring and pour into wetted molds, placing on ice until firm. MEATS. 165 MINT JELLY. Mrs. T. K. Ohambers. One cup of mint, chopped, half cup of water, one cup Tarragon vinegar. Boil these together and strain, then add one cup of sugar and enough gelatine to thicken
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