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Mint Jelly (Mrs. T. K. Chambers)
From Kirmess cook book, 1907
Serves 1
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
860Calories
3 gProtein
209 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories860 kcal
Protein3.1 g
Carbohydrates209 g
Fiber6.2 g
Sugars201 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium52 mg
Potassium516 mg
Calcium201 mg
Iron12 mg
Magnesium69 mg
Phosphorus74 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A185 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate96 mcg
Choline0 mg
Caffeine0 mg
Water422 g
As published
This recipe was extracted from Kirmess cook book (1907), page 70. The excerpt below is the record exactly as published.
MINT JELLY. Mrs. T. K. Ohambers. One cup of mint, chopped, half cup of water, one cup Tarragon vinegar. Boil these together and strain, then add one cup of sugar and enough gelatine to thicken
Cook this with the app: pantry check, scaling, and the assistant.