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Green Mint Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, 2d. Sufficient for three or four persons.
Presented as published in 1892. 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
25Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0 g
Carbohydrates6.2 g
Fiber0 g
Sugars6.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium0.3 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water7.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 652. The excerpt below is the record exactly as published.
Green Mint Sauce.— Take some young freshly-gathered leaves of mint, wash and (h-ain them, and chop them as fine as possible. Mi.x a dessert-spoonful of pounded sugar with a table- spoonful of chopped mint. Leave it for an hour ; then add two table-si>oonf uls of good vinegar
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