Mint Salad Dressing
From A lady of good taste, 1954
Presented as published in 1954. 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
12Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.2 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium22 mg
Calcium16 mg
Iron0.2 mg
Magnesium5.2 mg
Phosphorus6.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K30 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.9 mcg
Choline0.8 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 24. The excerpt below is the record exactly as published.
MINT SALAD DRESSING Bruise and cut fine 2 dozen mint leaves and let them marinate an hour in 14 cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.