Mint Jelly for Lamb
From Colonial recipes, from old Virginia and Maryland manors, 1907
It is better to make about a quart of the essence at once.
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
350Calories
7 gProtein
76 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories350 kcal
Protein7.5 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Sodium1074 mg
Potassium128 mg
Calcium303 mg
Iron32 mg
Magnesium28 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Water384 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 19. The excerpt below is the record exactly as published.
MINT JELLY FOR LAMB (Weld on) Wash a generous handful of mint leaves and put to steep in 1 pint of boiling water. After the infusion has stood several hours, strain through a flannel bag and add an equal amount of granulated sugar. Boil without stirring, to a thick syrup. It is better to fill your pint cup several times with leaves and make about a quart of the essence at once, as it boils down greatly. Make a clear apple jelly
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