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Mint Jelly (Table Talk)

Name: Mint Jelly (Table Talk)
Yield: 1 servings
Ingredients: Select fine apples, grained, tart fruit; about half the bulk in washed mint leaves; allow an equal amount of granulated sugar

From Kirmess cook book, 1907

Serves 1

A pale green tint may be added with vegetable coloring.

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

183Calories

0 gProtein

48 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories183 kcal

Protein0.5 g

Carbohydrates48 g

Fiber2.4 g

Sugars43 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium0.3 mg

Potassium164 mg

Calcium9.8 mg

Iron0.2 mg

Magnesium7.5 mg

Phosphorus20 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C7.2 mg

Vitamin A4.2 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate0.3 mcg

Choline6.1 mg

Caffeine0 mg

Water156 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. Table Talk. Select fine apples, grained, tart fruit. Wipe, quar- ter, core without peeling and slice. Take about half the b\ilk in washed mint leaves, the exact quantity de- pending upon the pungency of the herb. Cover with cold water, heat slowly and simmer until the apple falls to a pulp. Turn into a pointed jelly bag and let drip. Measure the clear juice and allow an equal amount of granulated sugar

Cook this with the app: pantry check, scaling, and the assistant.