Mint Sauce
From What to Have for Dinner, 1905
Presented as published in 1905. 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
809Calories
20 gProtein
168 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories809 kcal
Protein20 g
Carbohydrates168 g
Fiber13 g
Sugars14 g
Total Fat5.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.5 g
Cholesterol0 mg
Sodium2158 mg
Potassium758 mg
Calcium913 mg
Iron69 mg
Magnesium167 mg
Phosphorus232 mg
Zinc2.2 mg
Copper0.7 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A448 mcg
Vitamin E1.5 mg
Vitamin K704 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate371 mcg
Choline44 mg
Caffeine0 mg
Water1038 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 37. The excerpt below is the record exactly as published.
MINT SAUCE. 4 cup mint leaves 4 cup boiling water. $ cup vinegar 1 tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.