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Mint Jelly
From The Landmarks club cook book, 1903
Serves 2
Garnish with egg whites cut in eighths and mint.
Presented as published in 1903. 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
623Calories
11 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories623 kcal
Protein11 g
Carbohydrates150 g
Fiber0.1 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium16 mg
Calcium19 mg
Iron0.4 mg
Magnesium6.7 mg
Phosphorus6 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A3.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.6 mcg
Choline4.8 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 94. The excerpt below is the record exactly as published.
MINT JELLY. Boil twelve sprigs mint in one pint water five minutes ; strain. Soak one box gelatine in one pint cold water till soft. Add the one pint mint water juice, four lemons, one and a half cups sugar
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