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Variation of Mint Sandwiches
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
158Calories
13 gProtein
6 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories158 kcal
Protein13 g
Carbohydrates6.2 g
Fiber0.7 g
Sugars0 g
Total Fat9.1 g
Saturated Fat5.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.1 g
Cholesterol26 mg
Sodium9802 mg
Potassium63 mg
Calcium60 mg
Iron2.9 mg
Magnesium10 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate18 mcg
Choline6.2 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 90. The excerpt below is the record exactly as published.
1 tablespoon of mint leaves; pour over them 2 tablespoons of boiling water. Let it stand for about Yz an hr. Soak ^ an oz. of gelatine in 1 tablespoon of water. Dissolve it over hot water, strain the mint into the gelatine, and when cool add a pt. of rich whipped cream and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.