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Mint Sauce
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
56Calories
0 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein0.3 g
Carbohydrates10 g
Fiber0.3 g
Sugars6.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium49 mg
Potassium66 mg
Calcium19 mg
Iron1.6 mg
Magnesium5.6 mg
Phosphorus9.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6 mcg
Choline0.5 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 133. The excerpt below is the record exactly as published.
Mint Sauce. — Select the brightest and most delicate leaves from twelve to fourteen stalks of mint. Mince them very finely ; dissolve three tablespoonfuls of sugar in half a teacupful of boiling water, add the juice of a lemon, and then make the liquid up to a pint with malt vinegar
Cook this with the app: pantry check, scaling, and the assistant.