Mint Jelly
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
This should be covered closely until ready for service. Serve with meats.
Presented as published in 1915. 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
644Calories
18 gProtein
147 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein18 g
Carbohydrates147 g
Fiber3 g
Sugars104 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium574 mg
Potassium196 mg
Calcium171 mg
Iron16 mg
Magnesium26 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate94 mcg
Choline19 mg
Caffeine0 mg
Water368 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 15. The excerpt below is the record exactly as published.
Mint Jelly. 2 Tb. granulated gelatine, soaked in 1/4 C. cold water till it swells 5 or 6 sprigs of pepper mint, chopped. 1 C. boiling water ^^ C. sugar 1/^ C. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.