Mint Sauce
From Principles of cooking, 1914
Presented as published in 1914. 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
143Calories
1 gProtein
33 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories143 kcal
Protein1.4 g
Carbohydrates33 g
Fiber0.8 g
Sugars25 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium394 mg
Potassium76 mg
Calcium69 mg
Iron3.7 mg
Magnesium17 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A56 mcg
Vitamin E0.2 mg
Vitamin K88 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate26 mcg
Choline3.6 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 64. The excerpt below is the record exactly as published.
Mint Sauce. — One half cup of mint chopped fine; add two tablespoons of sugar, three tablespoons of vinegar, three tablespoons of boiling water, one eighth teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.