gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mint Jelly to Serve with Lamb
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
480Calories
23 gProtein
95 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein23 g
Carbohydrates95 g
Fiber12 g
Sugars9.7 g
Total Fat3.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium1130 mg
Potassium596 mg
Calcium495 mg
Iron43 mg
Magnesium92 mg
Phosphorus130 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A185 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.8 mg
Folate237 mcg
Choline20 mg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from Kirmess cook book (1907), page 69. The excerpt below is the record exactly as published.
MINT JELLY TO SERVE WITH LAMB. Table Talk. Mint jelly is taking the place of mint sauce to serve with lamb and makes a pretty and dainty dish. Break enough leaves of tender mint to make one cupful when pressed; cut or chop, cover with a pint of boiling water and steep for half an hour; then strain, pressing hard. Soak a half package of gelatine in a half cup- ful of cold water and stand over hot water until dis- solved. Add to the mint water with one tablespoonful of powdered sugar and three tablespoonfuls of lemon juice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.