vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ice Mint
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
47Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein0 g
Carbohydrates8.4 g
Fiber0 g
Sugars8.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium6 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 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
Folate0.2 mcg
Choline0.2 mg
Caffeine0 mg
Alcohol1.5 g
Water22 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 364. The excerpt below is the record exactly as published.
ICE MINT. One-fourth of teaspooniul of peppermint, one tablespoonful of powdered sugar, one tablespoonful of water, one teaspoonful of wine, also one teaspoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.