Mints
From Durham cook book ..., 1921
Recipe by Miss M.ART Walker Lougee.
Presented as published in 1921. 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
2323Calories
0 gProtein
601 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories2323 kcal
Protein0 g
Carbohydrates601 g
Fiber0 g
Sugars602 g
Total Fat5.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium14 mg
Potassium13 mg
Calcium12 mg
Iron0.3 mg
Magnesium3.7 mg
Phosphorus0.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 29. The excerpt below is the record exactly as published.
MINTS. Three cups granulated sugar, three-fourths cup cold water, one teaspoonful- butter
Cook this with the app: pantry check, scaling, and the assistant.