vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Special Mint Cream
From Boston Cooking-School cook book, 1896
Serves 3
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
686Calories
9 gProtein
29 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein8.9 g
Carbohydrates29 g
Fiber0 g
Sugars26 g
Total Fat60 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol182 mg
Sodium160 mg
Potassium410 mg
Calcium290 mg
Iron0.1 mg
Magnesium28 mg
Phosphorus270 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C1.2 mg
Vitamin A213 mcg
Vitamin E0.2 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline42 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 3 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 247. The excerpt below is the record exactly as published.
Special Mint Cream. Mix 2 cups light cream or 1 cup heavy cream and 1 cup milk with 14 cup sugar and 3 drops oil of pepper- mint. Color delicate green
Cook this with the app: pantry check, scaling, and the assistant.