vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mint Creams
From The Times cook book, no. 2, 1905
Serves 20
Presented as published in 1905. 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
77Calories
0 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein0 g
Carbohydrates20 g
Fiber0 g
Sugars20 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium0.5 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 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
Water5.9 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 171. The excerpt below is the record exactly as published.
MINT CREAMS. Put 2 cups granulated sugar and y2 cup water
Cook this with the app: pantry check, scaling, and the assistant.