Mint Jelly to Serve with Cold Lamb
From Council cook book, 1908
Presented as published in 1908. 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
1125Calories
7 gProtein
276 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1125 kcal
Protein7.5 g
Carbohydrates276 g
Fiber5.2 g
Sugars201 g
Total Fat3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1086 mg
Potassium134 mg
Calcium313 mg
Iron32 mg
Magnesium32 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.6 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Caffeine0 mg
Water621 g
As published
This recipe was extracted from Council cook book (1908), page 52. The excerpt below is the record exactly as published.
Mint Jelly to Serve with Cold Lamb. / Wash and dry two bunches of mint, and steep in one pint of boiling water, soak half box gelatine in half pint cold water two minutes, add the juice of two lemons, one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.