Mint Sauce

Name: Mint Sauce
Ingredients: Chop one bunch mint (ten stalks) very fine; one large teaspoonful sugar; one-half teaspoonful salt; two dashes black pepper; four tablespoonfuls vinegar

From Manual for army cooks, 1896

Presented as published in 1896. 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

0 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories27 kcal

Protein0 g

Carbohydrates4.2 g

Fiber0 g

Sugars4.2 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1168 mg

Potassium2.4 mg

Calcium4.9 mg

Iron0 mg

Magnesium0.8 mg

Phosphorus2.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.8 mcg

Vitamin E0 mg

Vitamin K1.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.2 mcg

Choline0 mg

Caffeine0 mg

Water57 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 47. The excerpt below is the record exactly as published.

MINT SAUCE. Chop one bunch mint (ten stalks) very line. Mix it with one large teaspoonful sugar. Add one-half teaspoonful salt and two dashes black pepper. Rub Avell, adding four tablespoonf uls vinega

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