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Frozen Mint
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
456Calories
2 gProtein
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein2.3 g
Carbohydrates120 g
Fiber5.6 g
Sugars108 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium17 mg
Potassium322 mg
Calcium82 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate35 mcg
Choline7.7 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 132. The excerpt below is the record exactly as published.
Frozen Mint. — Juice six lemons, one large orange, one quart water, two cups sugar, add essence of peppermint or fresh mint
Cook this with the app: pantry check, scaling, and the assistant.