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Mint Sauce
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.2 g
Carbohydrates1.5 g
Fiber0.4 g
Sugars1.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium27 mg
Calcium13 mg
Iron0.7 mg
Magnesium3.9 mg
Phosphorus4.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6 mcg
Choline0 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 255. The excerpt below is the record exactly as published.
Mint Sauce. After rinsing some mint in cold water, place it on a board, and chop it fine with a sharp knife. Put with a quarter of a cupful of mint, half a cupful of vinegar and one teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.