Mint Sauce
From Science of food & cookery, 1921
Presented as published in 1921. 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
96Calories
1 gProtein
23 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein1 g
Carbohydrates23 g
Fiber0.7 g
Sugars13 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium135 mg
Potassium32 mg
Calcium39 mg
Iron4 mg
Magnesium4.5 mg
Phosphorus9.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate19 mcg
Choline2.3 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 92. The excerpt below is the record exactly as published.
MINT SAUCE 2 tablespoons chopped green mint i tablespoon sugar J4 cup -boiling water i tablespoon lemon juice A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.