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Mint Sauce
From Atlanta women's club cook book, 1921
Serves 4
Presented as published in 1921. 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
25Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.5 g
Carbohydrates4.7 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium68 mg
Potassium8.7 mg
Calcium20 mg
Iron2 mg
Magnesium2 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8.1 mcg
Choline0.8 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 83. The excerpt below is the record exactly as published.
MINT SAUCE. Bunch of mint. 1/3 cup vinegar. 1/2 cup boiling water. Pinch of sugar. Pinch of salt. Cayenne pepper.
Cook this with the app: pantry check, scaling, and the assistant.