vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mint Sauce
From Vegetarian Cook Book, 1904
Serves 1
Presented as published in 1904. 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
303Calories
2 gProtein
79 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein1.9 g
Carbohydrates79 g
Fiber3.5 g
Sugars69 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium338 mg
Calcium99 mg
Iron5.6 mg
Magnesium36 mg
Phosphorus37 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A93 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate73 mcg
Choline6.3 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 37. The excerpt below is the record exactly as published.
MINT SAUCE Mint, % cup. Sugar, 1-3 cup. Lemon juice, I/2 cup.
Cook this with the app: pantry check, scaling, and the assistant.