Mint Sauce
From Household science and arts, 1913
Presented as published in 1913. 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
57Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein0.1 g
Carbohydrates9.4 g
Fiber0.1 g
Sugars8.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.7 mg
Potassium19 mg
Calcium8.7 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus6.2 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.3 mcg
Choline0.8 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 36. The excerpt below is the record exactly as published.
1 small bunch mint 1 tbs. powdered sugar 1 tbs. lemon juice } c. vinegar RECIPE 119. RECIPE 120. 1 tbs. butter 2 tbs. flour 1 c. water or stock 1 c. stewed tomato } ts. salt Spk. pepper 1 ts. Worcestershire sauce RECIPE 121. } can tomato 1 slice onion } ts. salt Spk. pepper 2 tbs. butter 2 tbs. flour MINT SAUCE
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