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Mint Cordial
From Around-the-world cook book, 1913
Serves 8
Presented as published in 1913. 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
577Calories
2 gProtein
147 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein2.4 g
Carbohydrates147 g
Fiber6 g
Sugars136 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium196 mg
Potassium372 mg
Calcium85 mg
Iron2.3 mg
Magnesium33 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A33 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate51 mcg
Choline11 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 96. The excerpt below is the record exactly as published.
MINT CORDLAL Mint leaves (bruised), 1 small cup, Oranges, large, 3, Lemons, 6, Sherry, i/^ pint, Sugar, 5 cups. Water, 1 quart, 285 BEVERAGES AROUND-THE-WORLD COOK BOOK Red raspberries, 1 pint, Siphon seltzer
Cook this with the app: pantry check, scaling, and the assistant.