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Mint Sauce for Lamb
From The new Annie Dennis cook book, 1905
Serves 6
This sauce can be served separately.
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
12Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.1 g
Carbohydrates2.3 g
Fiber0.1 g
Sugars2.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium9.1 mg
Calcium5 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A3.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2 mcg
Choline0 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 78. The excerpt below is the record exactly as published.
Mint Sauce for Lamb Two tablespoonfuls of mint, chopped fine, one of sugar, and half a teacupful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.