Mint Sauce
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Serve with roast lamb or mutton.
Presented as published in 1902. 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
70Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein0 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.5 mg
Potassium3.5 mg
Calcium7.8 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0 mg
Manganese0.1 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
Water114 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 54. The excerpt below is the record exactly as published.
MINT SAUCE. Mix one tablespoon of white sugar to half a teacup of good vinegar; add the mint
Cook this with the app: pantry check, scaling, and the assistant.