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Mint Sauce (for Lamb)
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
470Calories
3 gProtein
108 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein3 g
Carbohydrates108 g
Fiber6.2 g
Sugars100 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium33 mg
Potassium425 mg
Calcium197 mg
Iron11 mg
Magnesium60 mg
Phosphorus64 mg
Zinc1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A185 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate96 mcg
Choline0 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 119. The excerpt below is the record exactly as published.
Mint Sauce (for Lamb). 1 cup fresh chopped mint. I cup vinegar. ^ cup sugar
Cook this with the app: pantry check, scaling, and the assistant.