Article image
Article image
Article image
Article image

Apple Mint Jelly

This is different from the kinds we have been used to making. It is very nice with any cold meat, but especially lamb or mutton. Stew until soft, four pounds of apples, two pints of vinegar, and two pints of water. The apples should be washed, wiped, and cut up but not peeled. A good handful of freshly gathered mint, well washed, is stewed with the apples. Strain through a jelly bag. Add one pound of sugar to each pint of liquid and boil about thirty minutes or until it will set when tested in the usual way.

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19400105.2.61.5.9

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45

Word count
Tapeke kupu
101

Apple Mint Jelly New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45

Apple Mint Jelly New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45

Log in or create a Papers Past website account

Use your Papers Past website account to correct newspaper text.

By creating and using this account you agree to our terms of use.

Log in with RealMe®

If you’ve used a RealMe login somewhere else, you can use it here too. If you don’t already have a username and password, just click Log in and you can choose to create one.


Log in again to continue your work

Your session has expired.

Log in again with RealMe®


Alert