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Mint Sauce, Hot
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
42Calories
3 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein3 g
Carbohydrates5 g
Fiber0.2 g
Sugars2.6 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium136 mg
Potassium95 mg
Calcium6 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate5.1 mcg
Choline6.4 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 388. The excerpt below is the record exactly as published.
Mint Sauce, Hot. — Put into a saucepan four sprigs of fresh mint, a bay-leaf, a quarter of an onion, one table -spoonful of canned tomatoes or one slice of a fresh tomato, one tea- spoonful of sugar, one table-spoonful of vinegar, the beaten white of one egg, and one cup of rich, clear stock. Place the pan over the fire, and when the contents come to the boiling- point draw it to the cooler part of the fire and let the sauce simmer ten minutes. Strain it through a sieve and again place it over the fire. To a teaspoonful of corn-starch add two table-spoonfuls of sherr
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