Some European settlers who were familiar with mutton and mint sauce brought the recipe to North America, along with the domesticated sheep and the spearmint necessary to make it. There have been a number of different mint sauces historically popular throughout the world and one version, a mint and vinegar sauce, was commonly eaten on lamb and mutton in England at least since the 19 th century. The history of mint jelly is tied intimately with the history of lamb consumption. The slightly longer answer is: mint jelly, for all that it is forgotten now, was once a very popular and fancy condiment, with a long history tied to an industry that hardly exists anymore in the United States. The short answer is: the Homestead is hosting a virtual program next week featuring a historic Thanksgiving menu and mint jelly showed up in one of the recipes. Mint jelly is the most mundane sort of enigma. And if you are not putting it on lamb, is there another option? Can you eat it with peanut butter? Does it go on toast? Can you make fingerprint cookies or jelly donuts with it? It sounds weird. Does it taste weird? Like mint Jell-O? That sounds weird.Īnd what do you even do with mint jelly? Put it on lamb? We don’t cook a lot of that in Southern California anymore. It’s basically apple jelly, dyed an unnatural emerald color, with mint flavoring added. The recipe is not itself terribly exciting. I asked around and no one in my random sample of people had ever tasted it either, though most had at least heard of it, seen it, or read about it. Have you ever tried mint jelly? I hadn’t until this week.
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