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Mint Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
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
381Calories
6 gProtein
82 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories381 kcal
Protein6 g
Carbohydrates82 g
Fiber12 g
Sugars65 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium61 mg
Potassium842 mg
Calcium378 mg
Iron22 mg
Magnesium117 mg
Phosphorus119 mg
Zinc2 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A370 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate192 mcg
Choline0 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 123. The excerpt below is the record exactly as published.
Mint Sauce Mix one cup of vinegar, one-half cup of powdered sugar, and two cups of fresh mint leaves, finely chopped
Cook this with the app: pantry check, scaling, and the assistant.