Mint Sauce
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
109Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein0.2 g
Carbohydrates25 g
Fiber0.1 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.7 mg
Potassium17 mg
Calcium13 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus5.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.6 mcg
Choline0.6 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 66. The excerpt below is the record exactly as published.
Mint Sauce. • Wash and dry in a clean cloth two tablespoonfuls of mint, put it on a board, and with a sharp knife chop finely ; put it into a boat with four tablespoonfuls of vinegar, and two of sugar
Cook this with the app: pantry check, scaling, and the assistant.