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Mint Ice
From How we cook in Tennessee .., 1906
Serves 24
— Mrs. W. E. Dunaway.
Presented as published in 1906. 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
238Calories
0 gProtein
62 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories238 kcal
Protein0.5 g
Carbohydrates62 g
Fiber1.2 g
Sugars60 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.2 mg
Potassium60 mg
Calcium16 mg
Iron0.3 mg
Magnesium5.1 mg
Phosphorus6.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.6 mcg
Choline2.1 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 132. The excerpt below is the record exactly as published.
Mint Ice. — Boil together one gallon of water and seven cups of sugar ; wash thoroughly a bunch of fresh mint and put into the boiling water and let remain until it colors the water, then remove mint from water. Set aside to cool. Add the juice' of 230 HOW WE COOK IN TENNESSEE. ten large juicy lemons
Cook this with the app: pantry check, scaling, and the assistant.