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Mint Sauce
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Add essence of mint if desired.
Presented as published in 1901. 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
13Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0 g
Carbohydrates2.1 g
Fiber0 g
Sugars2.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium0.9 mg
Calcium2 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 27. The excerpt below is the record exactly as published.
mint sauce. Mint sauce : Take a handful of fresh mint, wash and dry. Take leaves and chop fine, add a tablespoonful of sugar, one of water and cover tightly for one hour and a half. An hour before serving add three-fourths cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.