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Mint Sauce
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
15Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0 g
Carbohydrates3.1 g
Fiber0 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium292 mg
Potassium0.5 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 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
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 73. The excerpt below is the record exactly as published.
Mint Sauce. — Two hours before serving mix 2 tablespoonfuls fine-chopped mint with 2 tablespoonfuls water, 4 tablespoonfuls vinegar, 1 tablespoonful sugar, Vi teaspoonful salt Serve with roasted lamb. Some prefer boiling the sauce a few minutes. Chantilly Sauce.— Mix the yolk of 1 hard-boiled egg with 1 raw yolk ; add slowly 4 tablespoonfuls olive oil ; then add 2 cloves of fine-chopped shallots or a small white onion, 1 tablespoonful fine-chopped capers ; season with 1 teaspoonful salt
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