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Common Mint-Sauce
From Modern cookery, in all its branches, 1884
Serves 4
Simple and effective mint sauce.
Presented as published in 1884. 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
19Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.1 g
Carbohydrates3.3 g
Fiber0.2 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium18 mg
Calcium10 mg
Iron0.4 mg
Magnesium2.4 mg
Phosphorus3 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A5.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline0.1 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 140. The excerpt below is the record exactly as published.
COMMON MINT- SAUCE. Two tablespoonsful of mint, one large tablespoonful of pale brown sugar, well mixed together, and a quarter of a pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.