Mint Sauce
From Practical West African cookery, 1910
Use fresh basil if desired, minced just before use.
Presented as published in 1910. 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
60Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein0.4 g
Carbohydrates14 g
Fiber0.7 g
Sugars13 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.9 mg
Potassium44 mg
Calcium36 mg
Iron2 mg
Magnesium14 mg
Phosphorus7.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline0 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 71. The excerpt below is the record exactly as published.
Mint Sauce. (I). 2 tablespoonfuls vinegar. l£ tablespoonfuls dried mint 1 small tablespoonful water. or fresh minced basil. 1 tablespoonful crushed sugar
Cook this with the app: pantry check, scaling, and the assistant.