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Mint Juice
From The encyclopaedia of practical cookery, 1892
Serves 1
A second quantity may be extracted in the same way, bruising the leaves as before, and straining.
Presented as published in 1892. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.8 kcal
Protein0.1 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium8.2 mg
Calcium5.1 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A3.7 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
Folate1.9 mcg
Choline0 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 542. The excerpt below is the record exactly as published.
Mint Juice. — Pick off the leaves from six stalks of fresh Mbit, clean well, and pound in a mortar, adding gradually J table spoonful of brandy or water
Cook this with the app: pantry check, scaling, and the assistant.