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Mint Sauce
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
449Calories
3 gProtein
108 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein3 g
Carbohydrates108 g
Fiber6.2 g
Sugars100 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium31 mg
Potassium422 mg
Calcium190 mg
Iron11 mg
Magnesium59 mg
Phosphorus60 mg
Zinc1 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A185 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate96 mcg
Choline0 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 158. The excerpt below is the record exactly as published.
Mint Sauce One cup fresh chopped mint, one-half cup sugar, one-half cup vinegar
Cook this with the app: pantry check, scaling, and the assistant.