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Mint Sauce
From The table, 1889
Serves 4
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
27Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.7 g
Carbohydrates4.6 g
Fiber0 g
Sugars4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0.9 mg
Sodium1793 mg
Potassium32 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.5 mcg
Choline2.7 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 113. The excerpt below is the record exactly as published.
Mint Sauce. — Take one-quarter of a bunch of finely minced mint- leaves, moistening with half a cupful of water and half a cupful of broth (No. 99), or consomme (No. 100); add four tablespoonfuls of vinegar, a tablespoonful of salt, and half an ounce of sugar
Cook this with the app: pantry check, scaling, and the assistant.