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Crystallized Mint Leaves
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
865Calories
2 gProtein
220 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories865 kcal
Protein1.9 g
Carbohydrates220 g
Fiber1.4 g
Sugars201 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium271 mg
Potassium53 mg
Calcium79 mg
Iron8.1 mg
Magnesium8.8 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate35 mcg
Choline3.9 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 31. The excerpt below is the record exactly as published.
CRYSTALLIZED MINT LEAVES. Mint leaves. Boiling water, Vi CUP- Granulated sugar, 1 cup. Lemon juice, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.