Mint Sauce for Vanilla Cream

Name: Mint Sauce for Vanilla Cream
Ingredients: Leave ^ cup of mint leaves; i cup of cold water; i cup of sugar

From The way to the heart, 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

779Calories

1 gProtein

201 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories779 kcal

Protein0.7 g

Carbohydrates201 g

Fiber0.3 g

Sugars201 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium12 mg

Potassium67 mg

Calcium47 mg

Iron0.8 mg

Magnesium17 mg

Phosphorus12 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C3.8 mg

Vitamin A56 mcg

Vitamin E0.2 mg

Vitamin K88 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate14 mcg

Choline2.4 mg

Caffeine0 mg

Water256 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 36. The excerpt below is the record exactly as published.

Mint Sauce for Vanilla Cream. This sauce is one found in a stray paper, but try it and see if you don't want to use it again many times. Leave ^ cup of mint leaves in i cup of cold water for an hour ; then heat and strain. Dissolve in it i cup of sugar

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