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Pineapple Mint Sauce
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
462Calories
1 gProtein
120 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein0.5 g
Carbohydrates120 g
Fiber1 g
Sugars118 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.9 mg
Potassium155 mg
Calcium21 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus7.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.2 mcg
Choline6 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 253. The excerpt below is the record exactly as published.
PINEAPPLE MINT SAUCE 1 cup crushed pineapple 34 cup water 1 cup sugar Green coloring 6 drops oil of peppermint
Cook this with the app: pantry check, scaling, and the assistant.