Mint Sauce

Name: Mint Sauce
Ingredients: One-quarter pint of vinegar; four tablespoonfuls of chopped meat; two of sugar

From Physical culture cook book, 1901

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

170Calories

11 gProtein

25 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories170 kcal

Protein11 g

Carbohydrates25 g

Fiber0 g

Sugars25 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol46 mg

Sodium176 mg

Potassium197 mg

Calcium60 mg

Iron0.5 mg

Magnesium21 mg

Phosphorus140 mg

Zinc2.1 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A1.2 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B125.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)1.6 mg

Folate26 mcg

Choline0 mg

Caffeine0 mg

Water160 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 34. The excerpt below is the record exactly as published.

Mint Sauce (For boiled mutton). — One- quarter pint of vinegar, four tablespoonfuls of chopped meat, and two of sugar

Cook this with the app: pantry check, scaling, and the assistant.