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Mint Jelly (Gelee de Merit he)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with spring lamb.
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
451Calories
11 gProtein
100 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein11 g
Carbohydrates100 g
Fiber0 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium40 mg
Potassium12 mg
Calcium27 mg
Iron0.3 mg
Magnesium8.2 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.2 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
Folate4.4 mcg
Choline4.8 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 488. The excerpt below is the record exactly as published.
Mint Jelly {Gelee de Merit he) Take four bunches of mint, wash well, put the stems on stove in two cups water, one cup sugar, one cup vinegar, and a pinch of salt; let simmer about fifteen minutes. In the meantime, chop the mint very fine. Put one small package Cox’s gelatine in a saucepan, pour over one cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.