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Mint Sauce
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
176Calories
5 gProtein
34 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein5 g
Carbohydrates34 g
Fiber12 g
Sugars19 g
Total Fat3.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium1200 mg
Potassium782 mg
Calcium156 mg
Iron11 mg
Magnesium75 mg
Phosphorus111 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A708 mcg
Vitamin E7.3 mg
Vitamin K20 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate60 mcg
Choline13 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 67. The excerpt below is the record exactly as published.
Mint Sauce. % cup mint leaves V2 teaspoon salt. chopped fine. 2 tablespoons powdered sugar. % cup vinegar. 1 tablespoon water. A few grains of paprika
Cook this with the app: pantry check, scaling, and the assistant.