Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
| Stew | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of vinegar until thickened slightly
- one-quarter teaspoonful each of salt
- three stalks of mint
- two bunches of mint
- one-half cups of boiling water
- one cup of sugar
- one-half pounds fruit stew in one pint water
- three-quarters pound of sugar
- a cup of cold water
- two lemons
- one pint water
- salt
- pepper
- lemon juice
Directions
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granulated sugar and one cup of vinegar until thickened slightly (about five minutes after boiling begins). Add the softened gelatine and one-quarter teaspoonful each of salt and pepper, and stir until the gelatine is dissolved. Then add three- quarters cup of mint leaves, chopped fine. Set the dish into another of ice water and stir occasionally until the mixture begins to thicken, then turn into a mold or jelly glass and set aside to become firm. When turned from the mold garnish the dish with the tips from two or three stalks of mint. — The Boston Cooking School.
Mint Jelly (for Cold Lamb.) — Half a box of Knox's gelatine; half a cup of cold water; two bunches of mint; two and one-half cups of boiling water; juice of two lemons; one cup of sugar. Soak the gelatine five minutes in the cold water ; wash and dry the mint and let it stand in the boiling water half an hour on the back of the range. Add the sugar to the gelatine and pour the water from the mint over the whole; let it dissolve, then strain and when cool add the lemon juice and pour into a mold.
Cranberry Sauce. — Remove all soft berries and wash thor- oughly. To one and one-half pounds fruit stew in one pint water for fifteen minutes or until quite soft. Strain through wire sieve, add three-quarters pound of sugar, stirred into the pulp. Serve after it cools. It may be served without straining, but is considered nicer if strained.