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Mint Paste
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
929Calories
10 gProtein
213 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories929 kcal
Protein10 g
Carbohydrates213 g
Fiber0 g
Sugars213 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4881 mg
Potassium23 mg
Calcium16 mg
Iron0.3 mg
Magnesium5.5 mg
Phosphorus6 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 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
Folate6.8 mcg
Choline5.5 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 31. The excerpt below is the record exactly as published.
MINT PASTE. Granulated gelatine, 3 table- Lemon juice, 2 tablespoons. spoons. Cold water, 1 cup. Creme de menthe, 4 tablespoons. Sugar, 2 cups. Salt, a few grains.
Cook this with the app: pantry check, scaling, and the assistant.