Mint Sauce
From The housewife's aid, 1950
Presented as published in 1950. 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
50Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein0 g
Carbohydrates2.2 g
Fiber0 g
Sugars1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium174 mg
Calcium17 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 6. The excerpt below is the record exactly as published.
MINT SAUCE Chop fresh mint very fine, and over it pour good cider vinegar. Sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.