Mints
From Durham cook book ..., 1921
Recipe by Mrs. M. F. Markham.
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
1680Calories
3 gProtein
429 gCarbs
13 gFat
Full nutrition (29 nutrients)
Calories1680 kcal
Protein2.8 g
Carbohydrates429 g
Fiber2 g
Sugars402 g
Total Fat13 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol31 mg
Sodium408 mg
Potassium59 mg
Calcium119 mg
Iron12 mg
Magnesium12 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate48 mcg
Choline4.6 mg
Water147 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 33. The excerpt below is the record exactly as published.
MINTS. Tavo cups sugar, three-fourths cup boiling AA'ater, small piece of butter, about tablespoonful
Cook this with the app: pantry check, scaling, and the assistant.