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Mint Jelly
From The Swedish, French, American cook book, 1918
Serves 10
Crab-apples can be used instead of apples.
Presented as published in 1918. 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
526Calories
0 gProtein
136 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein0 g
Carbohydrates136 g
Fiber0 g
Sugars136 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.8 mg
Potassium4.5 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 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
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 619. The excerpt below is the record exactly as published.
Mint Jelly ( Gelee de Merit he) To six large bunches of mint take two quarts of green apples. Wash and core the apples well, cut in quarters. Put on stove with three pounds sugar, three cups water, half cup vinegar
Cook this with the app: pantry check, scaling, and the assistant.