Frozen Mint Ice for Roast Lamb
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
421Calories
0 gProtein
109 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein0.4 g
Carbohydrates109 g
Fiber0.4 g
Sugars102 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium32 mg
Potassium141 mg
Calcium37 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline6.3 mg
Caffeine0 mg
Water1061 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 25. The excerpt below is the record exactly as published.
Frozen Mint Ice for Roast Lamb 5 sprays of fresh mint l/2 cup lemon juice J/2 cup confectioner's sugar 4 cups water *4 teaspoon essence of peppermint extract green vegetable coloring
Cook this with the app: pantry check, scaling, and the assistant.