vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mint Sauce
From Original White House Cookbook, 1887
Serves 1
Should be made some time before dinner.
Presented as published in 1887. 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
124Calories
1 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories124 kcal
Protein0.6 g
Carbohydrates27 g
Fiber1.2 g
Sugars25 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium149 mg
Calcium43 mg
Iron2.3 mg
Magnesium16 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A37 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline0 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 88. The excerpt below is the record exactly as published.
mint sauce. A quarter of lamb weighing seven or eight pounds will require two hours to roast. A breast of lamb roasted is very sweet, and is considered by many as preferable to hind-quarter. It requires nearly as long a time to roast as the quarter, and should be served in the same manner. Make the gravy from the drippings, thickened with fiour. The mint sauce is made as follows: Take fresh, young spearmint leaves stripped from stems; wash and drain them or dry on a cloth, chop Very fine, put in a gravy tureen, and to three tablespoonfuls of mint add two of finely powdered cut-loaf sugar; mix, and let it stand a few minutes, then pour over it six tablespoonfuls good cider or white-wine vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.