Mint Sauce
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
805Calories
1 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories805 kcal
Protein1.3 g
Carbohydrates201 g
Fiber0.7 g
Sugars201 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6.1 mg
Potassium131 mg
Calcium84 mg
Iron1.5 mg
Magnesium29 mg
Phosphorus29 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A112 mcg
Vitamin E0.3 mg
Vitamin K176 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline4.8 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 88. The excerpt below is the record exactly as published.
Mint Sauce. Look over and strip off the leaves, and cut tbem as fine as possible with a sharp knife. Use none of the stalk but the tender tips. To a cupful of chopped mint allow an equal quantity of sugar, and half a cup of good vinegar
Cook this with the app: pantry check, scaling, and the assistant.