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Mint Sauce

Name: Mint Sauce
Yield: 6 servings
Ingredients: an ounce of sugar; one-half tumblerful of vinegar; one-half tumblerful of water; the leaves from the mint that grows in the garden

From The national course in home economics, 1917

Serves 6

Best served with spring lamb.

Presented as published in 1917. 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

19Calories

0 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories19 kcal

Protein0 g

Carbohydrates4.7 g

Fiber0 g

Sugars4.7 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.2 mg

Potassium0.2 mg

Calcium0.2 mg

Iron0 mg

Magnesium0.1 mg

Phosphorus0.1 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water4.1 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 275. The excerpt below is the record exactly as published.

MINT SAUCE. Take the leaves from the mint that grows in the garden. Pick and clean and chop. Put in a deep dish with an ounce of sugar, one-half tum- blerful of vinegar and one-half tumblerful of water

Cook this with the app: pantry check, scaling, and the assistant.