Mint Sauce

Name: Mint Sauce
Ingredients: one cup of vinegar; one cup of sugar; juice of two lemons; the rind of one pared very thin; two heaping tablespoons of mint

From Cooks in clover, 1889

Presented as published in 1889. 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

923Calories

4 gProtein

235 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories923 kcal

Protein3.9 g

Carbohydrates235 g

Fiber16 g

Sugars210 g

Total Fat1.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium17 mg

Potassium460 mg

Calcium212 mg

Iron2.3 mg

Magnesium37 mg

Phosphorus57 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C236 mg

Vitamin A19 mcg

Vitamin E0.6 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate39 mcg

Choline19 mg

Caffeine0 mg

Water491 g

As published

This recipe was extracted from Cooks in clover (1889), page 14. The excerpt below is the record exactly as published.

Mint Sauce. — One cup of vinegar, one cup of sugar, juice of two lemons and the rind of one pared very thin. Two heaping tablespoons of mint

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