Mint Sauce
From A text-book of cooking, 1915
Serve with lamb dishes.
Presented as published in 1915. 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
418Calories
1 gProtein
101 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein1.3 g
Carbohydrates101 g
Fiber0.7 g
Sugars101 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.1 mg
Potassium129 mg
Calcium83 mg
Iron1.4 mg
Magnesium29 mg
Phosphorus29 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A112 mcg
Vitamin E0.3 mg
Vitamin K176 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline4.8 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 110. The excerpt below is the record exactly as published.
MINT SAUCE 1 cupful fresh mint J cupful vinegar \ cupful sugar
Cook this with the app: pantry check, scaling, and the assistant.