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Mint Sauce for Roast Lamb
From The new Kentucky home cook book, 1884
Serves 8
It is best to lay the mint in ice water for an hour before using, as this makes it fresh and tender. Recipe attributed to Mrs. L. C. Dimmitt.
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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.3 kcal
Protein0 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1213 mg
Potassium7.1 mg
Calcium4.5 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2.9 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
Folate1.5 mcg
Choline0 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 37. The excerpt below is the record exactly as published.
MINT SAUCE FOR ROAST LAMB. Two table-spoonfuls of mint chopped fine, one table-spoon- ful of powdered sugar, a salt-spoonful of salt, half a tea- cupful of vinega
Cook this with the app: pantry check, scaling, and the assistant.