Mint Cup
From Anson County cook book, 1928
Very refreshing drink.
Presented as published in 1928. 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
919Calories
6 gProtein
247 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories919 kcal
Protein5.5 g
Carbohydrates247 g
Fiber14 g
Sugars213 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium21 mg
Potassium694 mg
Calcium139 mg
Iron3.1 mg
Magnesium43 mg
Phosphorus80 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C265 mg
Vitamin A5 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate55 mcg
Choline26 mg
Caffeine0 mg
Water681 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 56. The excerpt below is the record exactly as published.
MINT CUP (VERY REFRESHING) 1 bunch fresh mint 1 cup sugar 5 lemons Let all steep in cup of cold water 30 minutes. Add four bottles ginger ale
Cook this with the app: pantry check, scaling, and the assistant.