Mint Sauce
From What to Have for Dinner, 1905
Presented as published in 1905. 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
162Calories
3 gProtein
32 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein2.5 g
Carbohydrates32 g
Fiber1.6 g
Sugars13 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium272 mg
Potassium97 mg
Calcium121 mg
Iron8.7 mg
Magnesium22 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A56 mcg
Vitamin E0.2 mg
Vitamin K88 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate46 mcg
Choline5.5 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 37. The excerpt below is the record exactly as published.
MINT SAUCE. 4 cup mint leaves 4 cup boiling water. $ cup vinegar 1 tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.