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Hot Mint Sauce

Name: Hot Mint Sauce
Yield: 6 servings
Ingredients: one-half pint of vinegar; one and one-half tablespoonfuls of brown sugar; one-half cup of water; a pinch of salt; two tablespoonfuls of finely chopped tender young spearmint

From The complete cook book, 1900

Serves 6

Presented as published in 1900. 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

20Calories

0 gProtein

3 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories20 kcal

Protein0 g

Carbohydrates3.4 g

Fiber0 g

Sugars3.4 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2.4 mg

Potassium5.6 mg

Calcium5.8 mg

Iron0 mg

Magnesium0.9 mg

Phosphorus1.7 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

Choline0.1 mg

Caffeine0 mg

Water57 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 81. The excerpt below is the record exactly as published.

HOT MINT SAUCE. Boil one-half pint of vinegar until it is reduced one- half, then add one and one-half tablespoonfuls of brown sugar, one-half cup of water and a pinch of salt and two tablespoonfuls of finely chopped tender young spearmint

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